1 tblsp olive oil
4 lamb shanks (1.5kg)
2 onions, finely chopped
1 small fennel bulb, (350g), trimmed, finely chopped
3 cloves garlic, crushed
2 tblsp finely chopped fresh rosemary
2 litres (8 cups) chicken stock
2 cups water
3 stalks celery, cut into 2cm pieces
2 large carrots (400g), peeled, cut into 2cm pieces
1⁄2 cup pearl barley
Salt and pepper, to taste
LEMON AND CHIVE DINNER ROLLS
75g butter, chopped, at room temperature
2 tblsps thinly sliced fresh chives
2 tsps lemon juice
6-pack white dinner rolls
Heat oil in a large, ame-proof, casserole dish (24-cup capacity) over a medium to high heat. Add lamb in two batches. Cook, turning occasionally, for about 7 minutes, or until browned all over. Remove from dish.
2 Add onions, fennel, garlic and rosemary to dish. Cook, stirring occasionally, until soft.
3 Return lamb to dish with stock, water, celery, carrots and barley. Bring to a boil. Cover with a lid. Gently boil, stirring halfway, for about 2 hours, or until lamb is tender enough to fall from the bone with a fork. Remove from heat.
4 Remove lamb. Cool slightly. Shred meat, discarding bones. Skim excess fat from top of the soup. Return lamb to soup. Season with salt and pepper. Stir over a low heat until hot.
5 Meanwhile, make rolls. Mix butter with chives and juice in a small bowl. Season. Without separating rolls, cut in half horizontally using a serrated knife. Spread butter mixture over cut-sides, then replace tops. Transfer to a large oven tray.
6 Cook in a moderate oven (180C) for about 7 minutes, or until crisp.
7 Serve soup with rolls.