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Veal Shank Barley Soup

Veal Shank Barley Soup Recipe by Monday Morning Cooking Club
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Credit: Monday Morning Cooking Club
Recipe by: Breville
breville.com.au
Average: 4.2 (22 votes)
167 Collected
Difficulty
Easy
Category
Cuisine
-
Prep:  15 mins
Cook:  1 hrs
Serves:  6-8
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.

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Veal Shank Barley Soup
Ingredients:
Veal Shank Barley Soup
Method:
Veal Shank Barley Soup
  1. Select SAUTE/SEAR function and set the timer for 20 minutes. Press START
  2. Place 1 tablespoon of olive oil in the cooker and add the veal shank. Brown on all sides, remove and set aside
  3. 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
  4. Select PRESSURE COOK and medium pressure. Set the timer for 40 minutes. Place lid on cooker and close the valve. Press START
  5. Once cooking time is complete open the valve to release all the steam before opening the lid
  6. 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
  7. 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.

Reviews for Veal Shank Barley Soup

4.227275
Average: 4.2 (22 votes)