Lamb Shank and Barley Soup

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Servings 4

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Ingredients

 

• ▢ 2 lamb shanks
• ▢ ¾ cup pearl barley
• ▢ 1 litre beef stock
• ▢ 1 400g tinned tomatoes
• ▢ 2 parsnip – chopped
• ▢ 2 carrots – chopped
• ▢ 3 celery sticks – chopped
• ▢ 1 onion – finely chopped
• ▢ 4 garlic cloves – crushed
• ▢ 1 bay leaf
• ▢ 3 rosemary sprigs – leaves removed and chopped
• ▢ 3 thyme sprigs – leaves removed
• ▢ salt and pepper

Instructions

 

PREP

• Dice the parsnip, carrots, celery and onion.

MAKE

• Add all the ingredients to the slow cooker and cook on low for 8 hours.
• Remove the lamb shanks and shred the meat, return the meat to the slow cooker and stir to combine. Season with salt and pepper to taste.

SERVE

• Divide among bowls and serve with some crusty garlic bread.

Tips and Variations

Vegetarian –  Use vegetable stock instead of beef and remove the shanks. 

Gluten Free –  Replace the pearl barley with Faro, Buckwheat or Quinoa. 

Low Carb – 

Nutrition

Calories: 340kcal | Carbohydrates: 52g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 64mg | Sodium: 114mg | Potassium: 802mg | Fiber: 12g | Sugar: 7g | Vitamin A: 6077IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 3mg