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Lamb and barley soup recipe
Lamb and barley soup recipe
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Prep Time:
20 minutes
Cook Time:
110 minutes
Total Time:
130 minutes
Hearty winter soup with nutrient-packed veggies, tender lamb shanks, and low GI pearl barley. Nourishing and soul-warming dish for just $4.40 per serving.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 2 small (about 250g each) lamb shanks, French-trimmed
  • 1 large brown onion, finely chopped
  • 2 large carrots, peeled, thickly sliced
  • 4 celery sticks, cut into 2cm pieces
  • 3 garlic cloves, thinly sliced
  • 2 tsp finely chopped fresh rosemary leaves
  • 100g (1 ⁄2 cup) pearl barley, rinsed, drained
  • 750ml (3 cups) Organic Salt Reduced Chicken Liquid Stock
  • 400g can diced tomatoes
  • 150g green beans, cut into 3cm pieces
  • 100g trimmed silverbeet (about 1 ⁄2 large bunch), coarsely chopped
Instructions:
  • In a large saucepan over high heat, heat 2 tsp of oil until sizzling. Sear the lamb shanks for 2-3 minutes until beautifully golden, then transfer to a plate.
  • Turn up the heat to medium. Add onion, carrot, celery, and the rest of the oil to the pan. Sauté for 5 minutes until the mixture softens. Stir in garlic and rosemary, cooking for 1 more minute until fragrant.
  • Combine the lamb, barley, stock, tomatoes, and 750ml (3 cups) water in a large pot. Bring to a boil, then simmer on low heat for 1 hour 30 minutes until the lamb is tender.
  • Place the lamb on a cutting board. Use two forks to shred the lamb into smaller pieces, removing the bones. Return the shredded meat to the pot. Add the green beans and simmer for 8-10 minutes until tender. Add the silverbeet and stir until wilted. Serve the soup in bowls after seasoning to taste.

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