Lamb & Pearl Barley Soup

Ingredients:

2 lamb shanks
1 brown onion, chopped
2 celery sticks, chopped
1 carrot, chopped
1 ripe tomato, chopped
140gms pearl barley
1 tbls organic vegetable stock or 2 stock cubes
1/4 tsp himalayan sea salt
1/4 tsp ground black pepper
1 litre water
1 tbs chopped fresh parley (to serve)

Method:

In a large casserole pot or slow cooker, add all the ingredients except the parsley.
Bring to the boil then simmer on low for 2 hours or until lamb falls off the bone.
Remove the bones from the soup, shred the meat with a fork and return to the pot.
Serve the soup with a sprinkle of chopped fresh parsley.