Lamb Shank and Barley Soup
Warm up with a comforting bowl of Lamb Shank and Barley Soup, an irresistible blend of tender, slow-simmered lamb shanks, hearty pearl barley, and vibrant vegetables like carrots, celery, and onions. Infused with aromatic thyme, bay leaves, and a rich beef broth, this recipe delivers a robust, earthy flavor in every spoonful. Each bite is reminiscent of rustic, homestyle cooking, with the added bonus of being both nutritious and filling. Ready in just over two and a half hours, this one-pot wonder is worth the wait, as the lamb becomes fall-off-the-bone tender and infuses the soup with a deep, savory richness. Ideal for cozy family dinners or meal prepping, this soup serves six and can be garnished with fresh parsley and a splash of lemon juice for a zesty flourish. Perfect for cold evenings or as a wholesome, make-ahead meal!
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Recipe Information
Ingredients
- 2 pieces lamb shanks
- 2 tablespoons olive oil
- 2 medium, diced yellow onions
- 3 medium, diced carrots
- 3 medium, diced celery stalks
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 8 cups beef broth
- 1 cup pearl barley
- 2 pieces bay leaves
- 5 pieces fresh thyme sprigs
- 3 tablespoons, chopped fresh parsley
- 1 teaspoon (to taste) salt
- 1 teaspoon (to taste) black pepper
- 1 tablespoon (optional, for garnish) lemon juice
Instructions
Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium-high heat.
Season the lamb shanks with salt and pepper, then brown them on all sides in the pot for 6-8 minutes. Remove and set them aside.
In the same pot, add the diced onions, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Return the lamb shanks to the pot. Add the beef broth, barley, bay leaves, and thyme sprigs.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, or until the lamb shanks are tender and falling off the bone.
Remove the lamb shanks from the soup and set them aside to cool slightly. Discard the bay leaves and thyme sprigs from the pot.
Once the lamb is cool enough to handle, shred the meat from the bones and return the meat to the soup. Discard the bones.
Season the soup with additional salt and pepper to taste.
Serve hot, garnished with chopped parsley and a squeeze of lemon juice if desired.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 10470 mg | 455% | |
| Total Carbohydrate | 232.5 g | 85% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 37.7 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5758 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
