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!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium-high heat.

Step 2

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.

Step 3

In the same pot, add the diced onions, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until softened.

Step 4

Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.

Step 5

Return the lamb shanks to the pot. Add the beef broth, barley, bay leaves, and thyme sprigs.

Step 6

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.

Step 7

Remove the lamb shanks from the soup and set them aside to cool slightly. Discard the bay leaves and thyme sprigs from the pot.

Step 8

Once the lamb is cool enough to handle, shred the meat from the bones and return the meat to the soup. Discard the bones.

Step 9

Season the soup with additional salt and pepper to taste.

Step 10

Serve hot, garnished with chopped parsley and a squeeze of lemon juice if desired.

Nutrition Facts

Serving size	(3962.0g)

Amount per serving	% Daily Value*
Calories	1944.9

Total Fat 65.1g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 210mg	0%
Sodium 10469.6mg	0%
Total Carbohydrate 232.5g	0%
Dietary Fiber 55.3g	0%
Total Sugars 37.7g
Protein 110.3g	0%

Vitamin D 0IU	0%
Calcium 715.6mg	0%
Iron 20.9mg	0%
Potassium 5757.5mg	0%

*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.

Source of Calories

Fat: 29.9%

Protein: 22.5%

Carbs: 47.5%