Lamb shank and barley soup

Lamb shank and barley soup


This soup is hearty enough to serve as a meal.

The ingredient of Lamb shank and barley soup

  1. 2 tablespoons olive oil
  2. 6 trimmed lamb shanks
  3. 2 large chopped onions
  4. 4 cloves crushed garlic
  5. 2 diced carrots
  6. 2 sticks diced celery
  7. 2 litres Massel beef style liquid stock
  8. 1 litre water
  9. 3/4 cup pearl barley
  10. 2 tablespoons chopped fresh rosemary
  11. 1 teaspoon finely chopped fresh rosemary

The instruction how to make Lamb shank and barley soup

  1. Heat 2 tablespoons olive oil in a large saucepan and brown 6 trimmed lamb shanks. Remove and set aside. Add 2 large chopped onions, 4 cloves crushed garlic, 2 diced carrots and 2 sticks diced celery and cook for 5 minutes or until lightly browned.
  2. Return the shanks to the pan and add 2 litres beef stock, 1 litre water, 3/4 cup pearl barley and 2 tablespoons chopped fresh rosemary. Bring to the boil then reduce the heat to low and simmer, covered, for 2 hours.
  3. Remove the shanks and cool slightly. Take the meat off the bone and flake into pieces. Return the meat to the soup and add an extra 1 teaspoon finely chopped fresh rosemary. Season to taste and serve. Freeze remaining soup in airtight containers.

Nutritions of Lamb shank and barley soup

calories: 322.172 calories
calories: 13 grams fat
calories: 4 grams saturated fat
calories: 21 grams carbohydrates
calories: 4 grams sugar
calories: 27 grams protein
calories: 75 milligrams cholesterol
calories: 983.22 milligrams sodium
calories: NutritionInformation

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