RomanianCurban

Source: Danube

Ingredients

Instructions

1. In a large pan with a lid, bring the stock and the lamb shanks to the boil. Reduce the heat to medium-low to simmer gently and add the leeks and dried mint. Cover the pan and cook for
   1 hour 20 minutes, checking occasionally to see that it's not boiling too fast or too slow, then adjust the heat.
2. Add the carrots, parsnips, peppers and pearl barley, cover and cook for another
   45 minutes.
3. By this time, the meat should be tender and falling off the bone. Take the pan off the heat and remove the shanks from the soup. When they are cool enough to touch, discard the bones and portion the meat into large chunks. Return the meat to the pan and reheat, then taste and adjust the seasoning. Cover and cook for
   5 minutes.
4. Serve immediately, sprinkled with more mint.

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