Lamb shank and farro perlato broth


Farro perlato is like a wheat version of pearl barley, and helps make this broth the epitome of comfort food. We've stripped out the vegetables used to flavour the broth; leave them in for a heartier soup.

You'll need

2 tbsp olive oil 4 lamb shanks (about 300gm each) 1 small celeriac (about 450gm), finely chopped 4 celery stalks, finely chopped 1 carrot, finely chopped 4 garlic cloves, finely chopped 4 thyme sprigs 500 ml (2 cups) each chicken and veal stock 125 gm farro perlato (see note) soaked in cold water for 2 hours 1 vine-ripened tomato, scored   Gremolata ¼ cup coarsely torn flat-leaf parsley leaves 2 tsp finely grated lemon rind ¼ garlic clove, finely shaved

Method

  • 01
  • Heat 1 tbsp olive oil in a casserole over medium-high heat. Season shanks and cook, turning occasionally, until browned (4-6 minutes). Remove from pan and set aside, then add remaining oil, vegetables, garlic and thyme to pan and stir until soft (5-7 minutes). Add stocks, lamb and 750ml water and bring to the boil, then reduce heat to low and cook until lamb is tender, adding more water if necessary to keep it covered (2 hours). Cool, transfer lamb to a bowl, remove meat from bones (discarding bones) and break into bite-sized pieces. Refrigerate until required.
  • 02
  • Strain stock into a clean pan, discarding vegetables. Refrigerate until fat solidifies(3-4 hours), then skim fat from surface. Bring to boil over medium-high heat, add farro perlato and cook until tender (20-30 minutes). Add lamb and cook until warmed through(1-2 minutes).
  • 03
  • Meanwhile, blanch tomato until skin splits (20-30 seconds), then refresh. Peel, remove seeds, quarter, and cut each quarter lengthways into 4-5 petals.
  • 04
  • For gremolata, combine all ingredients in a bowl and refrigerate until required.
  • 05
  • Serve broth scattered with gremolata and a few tomato petals.

Note If farro perlato is unavailable, substitute pearl barley.


At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

A southern Italian red, such as a Nero d’Avola from Sicily.

Featured in

Mar 2009

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool