Ready Time: 1 hrs 15 mins
Preparation Time: 15 mins
Cooking Time: 60 mins
Serves: 6-8
Monday Morning Cooking club is made up of six woman who have been cooking together every Monday morning since 2006. Their directive was to put together a cookbook to raise money for charity. It was then their mission to take it one step further, and to actually try to find the best recipes from the best cooks in Sydney's Jewish Community.
"We wanted to share with the world our community's unusually strong, somewhat obsessive, connection with food".
Ingredients
- 2 tablespoons olive oil
- 1.5 kg veal shank, cut into 3
- 1 onion, finely chopped
- 3 sticks celery, finely chopped
- 4 carrots, peeled and finely diced
- 2 potatoes, peeled and cubed
- 1.5 litres chicken stock
- 250g pearl barley
Method
- Select SAUTÉ/SEAR function and set the timer for 20 minutes. Press START.
- Place 1 tablespoon of olive oil in the cooker and add the veal shank. Brown on all sides, remove and set aside.
- Add the remaining oil, onion and celery and cook, stirring occasionally, for 10 minutes or until translucent. Add the carrots and potato, stock, barley and reserved shank.
- Select PRESSURE COOK and Medium pressure. Set the timer for 40 minutes. Place lid on cooker and close the valve. Press START.
- Once cooking time is complete open the valve to release all the steam before opening the lid.
- Check that the meat is falling off the bone. If not repeat step 4 for 10 minutes. Allow to cool for 30 minutes before removing the meat from the bones and shredding. Discard the bones.
- Return the shredded meat to the soup and warm if necessary.
Note This soup will thicken upon standing – simply add more stock before serving.