Traditional Lamb Shank & Barley Soup
Prep Time 10 minutes mins
Cook Time 4 hours hrs
Course lunch, Main Course
Servings 4
Calories 298 kcal
1 large soup pot
1 Knife
1 chopping board
- 2 large carrots
- 3 stalks celery
- 2 tbsp oil
- 500 grams lamb shanks
- 2 onions
- 3/4 cup pearl barley rinse well before use
- 5 tsp beef stock powder + 2 litres water or 2 litres of liquid beef stock
- salt & pepper to taste optional
Over moderate heat, warm the oil in the large soup pot.
Gently brown the meat. Keep an eye on it so that it doesn't catch or burn.
Meanwhile, chop the onion, celery and carrot.
When the meat has nearly browned enough, add the onion and continue cooking for 5 minutes. Stir continually.
Add the celery and carrot and continue stirring.
Add the stock powder and water and bring to the boil.
Reduce the heat to medium-low and simmer, covered, for 3 hours.
Add the rinsed barley and simmer, uncovered, for 45 minutes.
Season to taste and serve.
Calories: 298kcalCarbohydrates: 38gProtein: 16gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 36mgSodium: 722mgPotassium: 435mgFiber: 8gSugar: 5gVitamin A: 6027IUVitamin C: 6mgCalcium: 42mgIron: 2mg
Keyword batch cooking, Dinner, freezer food, lamb, Soup, Stew, winter