Ham Shank Broth

Name: Ham Shank Broth
Prep time: 40 min
Cook time: 3 h 30 min
Total time: 4 h 10 min
Yield: Serves 4 (with leftovers)
Ingredients: 11/2kg ham shank; 1 tsp olive oil; 1 onion roughly chopped; 2 leeks finely sliced; 4 carrots sliced; 1/2 swede peeled and finely chopped; 3 celery sticks finely sliced; 5-6 small potatoes halved; 1 tsp dried sage; 1 tsp dried marjoram; 1 tsp dried thyme; 1 tsp dried rosemary (or a handful each of fresh); 150g barley; 75g red lentils; 140g frozen or fresh peas; steamed cabbage and crusty white bread, to serve

5.00 (8)

⏱ 250 mins 🍽 Serves 4 (with leftovers) ✅ Easy 🏷 Main course

This satisfying ham shank broth is a wholesome meal, loaded with lentils, barley and a variety of vegetables. It requires an overnight soak for the ham, followed by a long simmer to create a deeply flavourful base. The result is a filling and nutritious soup that delivers plenty of your five-a-day. Ideal for a comforting lunch or supper, it is traditionally served with steamed cabbage and crusty bread.

Ingredients

11/2kg ham shank
1 tsp olive oil
1 onion roughly chopped
2 leeks finely sliced
4 carrots sliced
1/2 swede peeled and finely chopped
3 celery sticks finely sliced
5-6 small potatoes halved
1 tsp dried sage
1 tsp dried marjoram
1 tsp dried thyme
1 tsp dried rosemary (or a handful each of fresh)
150g barley
75g red lentils
140g frozen or fresh peas
steamed cabbage and crusty white bread, to serve

Method

Soak the ham shank in cold water overnight before draining. The following day, pour hot water from the kettle over the ham to scald it, then discard this water.
Place the ham in a large saucepan and cover it with cold water. Bring to the boil, then reduce to a simmer and cook the ham for 2-3 hrs until it becomes very tender.
When the meat is nearly ready, heat 1 tsp olive oil in a separate large saucepan. Cook 1 roughly chopped onion for 6-8 mins until softened. Add 2 finely sliced leeks, 4 sliced carrots, 1/2 finely chopped swede, 3 finely sliced celery sticks, 5-6 halved small potatoes and the dried herbs, if using. Pour in enough cold water to just cover the vegetables, season, and bring to the boil. Cook for 15-20 mins until softened. Meanwhile, place 150g barley in another pan, cover with boiled water from the kettle and boil for 8-10 mins until starting to soften, then drain and set aside.
Once the ham is cooked, drain its liquid, reserving one cupful. Trim the fat from the ham and slice the meat into large chunks. Add this meat to the pan of vegetables and pour in a little of the reserved stock. Top up with cold water to cover everything and bring to a simmer.
Stir in the barley and 75g red lentils, then cook for 20-25 mins until tender. Around 5 mins before the end of cooking, add 140g peas and the fresh herbs, if using. Season to taste with salt and black pepper. Serve with steamed cabbage and crusty white bread, if desired.

Nutrition (per serving)

Calories896 kcal

Fat28 g

Saturates9 g

Carbs75 g

Sugars15 g

Fibre12 g

Protein79 g

Sodium2240 mg

Salt5 g

Recipe details

Skill levelEasy

CategoryMain course