Serves 4 Print Recipe

Ingredients

• 100 gms of Outback Storm (Hot Chilli Tomato & Basil Relish)
• 1 tbs olive oil
• 2 lamb shanks
• 2 onions chopped
• 2 garlic cloves crushed
• 2 carrots chopped
• 2 potatoes, peeled and chopped
• 1 turnip, peeled and chopped
• 1 parsnip, peeled and chopped
• 2 litres of beef stock
• 425g can chopped tomatoes
• 1/2 cup pearl barley
• 2 bay leaves
• seasoning to taste

Preparation

1. Heat oil in large stockpot. Brown shanks well over. Transfer to plate. Add onions and garlic to a pan. Saute until onions are tender. Stir in carrots, potatoes, turnip and parsnip. Cook for 1 min.
2. Blend in remaining ingredients. Return shanks to pot. Bring to the boil. Reduce heat. Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls of the bone.
3. Transfer shanks to a dish. Add meat to soup. Heat gently, serve with bread.

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