Description
A comforting and nourishing soup made with tender slow-cooked lamb shanks, hearty barley, and aromatic vegetables, perfect for a warming meal.
Ingredients
Meat and Broth
- 2 lamb shanks
- 6 cups beef or lamb broth
Vegetables and Grains
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- ½ cup pearl barley
Seasonings and Garnish
- 1 tablespoon olive oil
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Brown Lamb Shanks: Heat olive oil in a large pot over medium-high heat. Add the lamb shanks and brown them on all sides to develop a rich flavor, about 8-10 minutes. Once browned, remove the shanks and set them aside.
- Sauté Vegetables: In the same pot, add the chopped onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables soften and become fragrant, approximately 5-7 minutes.
- Add Barley and Broth: Stir in the pearl barley, then pour in the beef or lamb broth. Add the bay leaf along with salt and pepper to taste, stirring to combine all ingredients.
- Simmer the Soup: Return the browned lamb shanks to the pot. Bring the soup to a gentle simmer, cover, and cook for 2 to 3 hours, or until the lamb is very tender and the barley is cooked through.
- Shred Meat and Finish: Carefully remove the lamb shanks from the pot. Shred the meat off the bones and discard any excess fat and bones. Return the shredded meat to the soup and stir well to combine. Adjust seasoning if needed.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot for a wholesome and hearty meal.
Notes
- The soup will thicken as it cools; add extra broth or water when reheating if needed to reach desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a richer broth, consider browning the vegetables lightly before adding the broth.
- Pearl barley can be substituted with hulled barley for a chewier texture, but cooking time may increase slightly.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
