Weekly Meal Plan – Sample Recipe – Lamb Shank and Pearl Barley Soup
Vegetarian Nachos / Creamy Chicken & Bacon Bake / Salmon & Coconut Rice / Lamb Shank & Pearl Barley Soup
Lamb Shank and Barley Soup
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
