Lamb and Barley Soup

Name: Lamb and Barley Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6
Ingredients: 900 g Lamb Shank; 180 g Onion (finely chopped); 10 g Garlic (crushed); 250 g Carrot (diced); 150 g Celery (diced); 120 g Pearl Barley (rinsed); 1600 ml Lamb Stock; 2 pcs Bay Leaf; 2 g Dried Thyme; 12 g Salt; 2 g Black Pepper; 20 ml Vegetable Oil

A warming soup of lamb, pearl barley, and vegetables, simmered slowly until the broth turns full-bodied and the meat becomes tender enough to shred into the pot.

Prep

20m

Cook

Serves

Estimated

Nutrition

Per serving

473kcal

Calories

41g

Protein

21g

Fat

27g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

0.9kg
Lamb Shank
180g
Onion (finely chopped)
10g
Garlic (crushed)
250g
Carrot (diced)
150g
Celery (diced)
120g
Pearl Barley (rinsed)
1.6l
Lamb Stock
2pcs
Bay Leaf
2g
Dried Thyme
12g
Salt
2g
Black Pepper
20ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the vegetable oil in a large pot over medium-high heat. Brown the lamb shank well on all sides.
02
Add the onion, garlic, carrot, and celery, and cook until the onion softens.
03
Add the pearl barley, lamb stock, bay leaves, dried thyme, salt, and black pepper.
04
Bring the soup to a boil, then reduce the heat and simmer gently until the lamb shank is tender and the pearl barley is soft, about 2 hours.
05
Lift out the lamb shank, pull the meat from the bone, and return the meat to the soup.
06
Remove the bay leaves and serve hot.

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