1/4 cup vegetable oil for frying
2 large lamb shanks
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
10 peppercorns
5 fresh thyme sprigs
1 dried bay leaf
2 quarts vegetable or chicken stock
1 cup dried barley
2 small carrots, peeled and cut into medium dice
2 celery stalks, washed and cut into medium dice
1 leek, white part only, cut into medium dice
Salt and pepper to taste
Parsley Sauce
1 bunch flat-leaf Italian parsley
1/2 cup extra-virgin olive oil
1 clove garlic, chopped very fine
Several drops fresh lemon juice
Salt and pepper to taste
In a heavy-gauge pot over medium high heat, add vegetable oil. Season lamb shanks with salt and pepper and brown in pot on all sides until crispy dark brown. Add onion and garlic to pot and sauté with shanks stirring so that the vegetables do not burn. Add peppercorns, thyme sprigs, bay leaf and stock to pot. Add salt and pepper to taste. Bring to a boil, then cover and place in a preheated 350-degree oven for 45 minutes.
Remove shanks and pull meat from bone, separating cartilage from meat, and chop into bite-size pieces. Add meat, barley, carrots, celery and leek back to pot and cook on top of stove with the lid off for an additional hour. Check seasoning and remove bay leaf and thyme sprigs.
To make parsley sauce, chop parsley leaves very fine and combine with olive oil, minced garlic and lemon juice. Season with salt and pepper.
To assemble, ladle soup into warm bowls and drizzle with fresh parsley sauce. Serves 4 to 6.
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