• 1 tablespoon olive oil
  • 2 lamb shanks
  • 1 large fennel bulb, finely chopped
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup (250ml) dry white wine
  • 4 cups (1 litre) Campbell's Real Stock Beef
  • 1/2 cup (105g) pearl barley
  • 2 tablespoons tomato paste
  • Step 1 Heat the oil in a large saucepan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Add the fennel, onion, carrot and celery and cook, stirring, for 5 minutes or until onion softens. Add the garlic and stir to combine. Add the wine, beef stock, barley and tomato paste and stir to combine. Return the lamb to the soup and bring to a simmer.
  • Step 2 Reduce heat to low and cook, covered, for 2 hours or until lamb is falling off the bone. Transfer lamb shanks to a plate. Remove the meat and discard the bones. Cut into 2cm pieces. Return to the soup. Taste and season with salt and pepper. Ladle evenly among serving bowls. Serve immediately.