Step 1

Heat olive oil in a large saucepan and brown trimmed lamb shanks. Remove and set aside. Add chopped onions, crushed garlic cloves, diced carrots and diced celery and cook for 5 minutes or until lightly browned.

Step 2

Return the shanks to the pan and add beef stock, water, pearl barley and chopped fresh rosemary. Bring to the boil then reduce the heat to low and simmer, covered, for 2 hours.

Step 3

Remove the shanks and cool slightly. Take the meat off the bone and flake into pieces. Return the meat to the soup and add finely chopped fresh rosemary. Season to taste and serve. Freeze remaining soup in airtight containers.