Lightly Curried Lamb, Cabbage, and Barley Soup

Adapted from Grains for Every Season by Joshua McFadden

• 2-3 lbs lamb shanks

• 1 cup dry white wine

• 1 onion

• 1/2 tsp dried rosemary

• 1/2 tsp dried thyme

• 5 garlic cloves

• 2 TBSP curry powder

• 1 cup pearled barley (farro or wheatberries are also fine)

• 4 cups thinly sliced cabbage

• 1 large potato (other roots such as carrots or parsnips are also great in this recipe)

This recipe calls for 2 quarts of broth. I don't like store-bought broth, and since this stew already has meat and bone I think it works well to just use water and let it become a hearty broth through the process of cooking everything together, but whatever your preference is. Also, this recipe is kind of big, it makes 3 quarts and serves 8. Just cut in half if that's more than you want. 

Start by heating a glug of olive oil over medium-high heat in a pot large enough to hold all the wine, broth, etc. Season shanks with salt and peppers, add to the pot, brown on all sides for 5-10 minutes before adding anything else.

Pour in the wine and simmer until reduced by half. Then add the 2 quarts of broth or water, potatoes (and other roots if you want), onions, garlic, curry powder, dried herbs, more salt. Simmer for about an hour (or longer if you want to get more flavor out of the meat and bones).

Add the barley and cabbage and simmer for another 1/2 hour. Remove the lamb shanks, cut the meat off the bone, put the meat back in the pot, and discard the bones. Then you're all set!