Day 1 – Make the Stock

• Heat a large pot over medium-high heat. Add olive oil to cover the base, then brown the lamb shanks well on all sides.
• Once browned, add 2 litres of water and the bouquet garni.
• Bring to a boil, reduce to a gentle, rolling simmer, cover with a lid, and simmer for 90 minutes or until lamb is very tender.
• Remove from heat and allow to cool. Refrigerate overnight — this helps the fat solidify for easy removal.

Day 2 – Finish the Soup

• Remove the solidified fat from the surface of the stock (no need to remove every bit).
• Remove the lamb shanks and set aside. Discard bouquet garni. Add another 1 litre of water to the pot and bring to a boil.
• Rinse the pearl barley thoroughly, then set aside.
• Season the hot stock generously with salt & pepper to taste — this is best done once it's warmed up.
• Add the rinsed barley and reduce heat. Simmer uncovered for 1 hour, skimming off any scum that rises to the surface.

Meanwhile – Prep the Vegetables & Lamb

• While the barley cooks, prepare the vegetables: dice the turnip, onion, carrots, celery, and leek. Be sure to wash the leek thoroughly to remove any dirt. Slice the cabbage and keep it separate from the other vegetables; the cabbage gets added at the end with the lamb.
• Remove the lamb from the shanks and chop into small pieces. Set aside in the fridge until needed.

Assemble the Soup

• After the barley has simmered for 1 hour, add all the diced vegetables except cabbage.
• Bring back to the boil, then reduce to a simmer and cook for 30 minutes.
• Add the chopped lamb and sliced cabbage. If the soup looks too thick, add more boiling water to your liking.
• Simmer gently, partially covered, for another 15 minutes or until cabbage is tender.
• Taste and adjust seasoning with salt and pepper and add more water if needed.
• (Optional) Add a few drops of Parisian essence for deeper colour, if desired.

To Serve

• Serve hot, sprinkled with fresh parsley and a nice piece of crusty bread with butter.
• It’s delicious on the day it’s made — but even better the next!

Gluten-Free Version (with Buckwheat)

Day 1 – Make the Stock

• Heat a large pot over medium-high heat. Add olive oil to cover the base, then brown the lamb shanks well on all sides.
• Once browned, add 2 litres of water and the bouquet garni.
• Bring to a boil, reduce to a gentle simmer, cover with a lid, and simmer for 90 minutes or until lamb is very tender.
• Remove from heat and allow to cool. Refrigerate overnight — this helps the fat solidify for easy removal.

Day 2 – Finish the Soup (Gluten-Free Version)

• Remove the solidified fat from the surface of the stock (no need to remove every bit).
• Remove the lamb from the shanks and chop into small pieces. Set aside in the fridge until needed. Discard the bouquet garni if used.
• Reheat the stock and season with salt and pepper.
• Add all the chopped vegetables except the cabbage, and simmer for 30 minutes, until tender.
• Add the chopped lamb, cabbage, and rinsed buckwheat kernels. Please note rinse the buckwheat really well until the water runs clear, alternatively cook the buckwheat in boiling salted water for 15 minutes and add it to the soup in the last 5 minutes.
• Simmer gently for 15–20 minutes, or until the buckwheat is soft and to your liking.
• Add extra boiling water if needed to loosen the soup.
• Taste and adjust seasoning (salt & pepper) before serving.