I've loved this soup since I was little.


For the stock:
2 Tablespoons (30 ml) vegetable oil
4 lamb shanks (about 4 lbs, 3.5 Kg)
1 large onion, halved
1/2 cup (125 ml) dry red wine
8 cups (2 L) boiling water
Salt and freshly ground pepper to taste

For the soup:
1 Tablespoon of (15 ml) vegetable oil
3 medium leeks, white parts only, thinly sliced
2 medium carrots, chopped
1 stalk celery, chopped
1 medium turnip, peeled and chopped
1/2 a teaspoon (2 ml) dried thyme
1/2 cup (125 ml) pearl barley
Chopped fresh parsley for garnish (optional)

  To make the stock, heat the oil in a large soup pot over moderate heat and brown the lamb shanks and onion on all sides.

Remove to a platter and add the wine to the pot. Cook, stirring the wine to scrape up all the brown bits in the bottom of the pot, until the wine is reduced to about 1 tablespoon (15 ml).

Return the lamb and onion to the pot, reduce the heat to low, and simmer covered for 20 minutes.

Increase the heat to high and add the boiling water, salt, and pepper. Bring to a boil and simmer partially covered for 2 hours.

Strain the stock, discard the onion, and set the lamb shanks aside until cool enough to handle. Remove the meat from the bones and chop coarsely - discard the bones.

Refrigerate the stock and meat for at least 6 hours or overnight. Skim the fat off the surface of the stock and discard.

To make the soup, heat the oil in a large soup pot over moderate heat and saute the leeks, carrots, and celery until tender but not brown, about 5 minutes. Add the lamb stock, the reserved lamb meat, turnip, thyme, and barley. Bring to a boil, reduce the heat, and simmer partially covered until the barley is tender, about 45 minutes. Adjust the seasoning with salt and pepper and serve garnished with chopped parsley if desired.

Serves 6 to 8.

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