Roughly chopped fresh continental parsley, to serve
South Cape poppy & cracked pepper cheese twists, to serve
Preparation:
Place the lamb shanks and thyme in a large saucepan. Cover with 6 cups (1.5 litres) of water. Bring to the boil and reduce the heat to low. Cover and simmer over a very low heat for 1 hour, skimming occasionally with a spoon to remove any scum.
Add carrots, swedes, celery, leek and barley to the saucepan. Cover and simmer for 1 hour. Add a little more water if needed.
Remove the lamb. Set aside for 10 minutes to cool slightly. Remove the meat from the bones. Stir the meat through the soup and season with salt and pepper. Divide between serving bowls. Top with the parsley and serve with cheese twists.
Notes:
South Cape cheese twists: Layers of pastry and cheese make up these crisp twisty treats. They are delicious as a snack on their own but are ideal served with soups, dips and salsas or as part of an antipasto platter. Try them in a salad instead of croutons. Simply break them into pieces and toss through salad combinations. South Cape cheese twists are sold in three varieties: poppy and cracked pepper, parmesan and garlic, and classic cheddar.
