Recipe by: Monday Morning Cooking Club. This recipe uses the Breville Fast Slow Cooker - Slow Cook with all the time in the world, or Pressure Cook in no time at all.
Veal Shank Barley Soup
Ingredients
2 tablespoons olive oil
1.5kg veal shank, cut into 3
1 onion, finely chopped
3 sticks celery, finely chopped
4 carrots, peeled and finely diced
2 potatoes, peeled and cubed
1.5l chicken stock
250g pearl barley
Method
Select SAUTE/SEAR function and set the timer for 20 minutes. Press START
Place 1 tablespoon of olive oil in the cooker and add the veal shank. Brown on all sides, remove and set aside
Add the remaining oil, onion and celery and cook, stirring occasionally, for 10 minutes or until translucent. Add the carrots and potato, stock, barley and reserved shank
Select PRESSURE COOK and medium pressure. Set the timer for 40 minutes. Place lid on cooker and close the valve. Press START
Once cooking time is complete open the valve to release all the steam before opening the lid
Check that the meat is falling off the bone. If not repeat step 4 for 10 minutes. Allow to cool for 30 minutes before removing the meat from the bones and shredding. Discard the bones
Return the shredded meat to the soup and warm if necessary
Tips & Hints
This soup will thicken upon standing - simply add more stock before serving.
