Lamb and Barley Soup

Name: Lamb and Barley Soup
Prep time: 8 h 50 min
Cook time: 8 h 50 min
Total time: 8 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 carrots, diced; 2 ribs celery, chopped; 2 Tbsps chopped fresh parsley, optional; 2 lamb shanks, 14 to 16 oz. each, trimmed; 2 liters low-sodium chicken or beef broth; 1 large onion, chopped; 118 milliliters pearl barley; 8 servings Salt and pepper

You can never have too many main course recipes, so give Lamb and Barley Soup a try. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 128 calories, 15g of protein, and 2g of fat each. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a dairy free diet. Autumn will be even more special with this recipe. Head to the store and pick up carrots, celery, pearl barley, and a few other things to make it today. From preparation to the plate, this recipe takes around 8 hours and 50 minutes.

Instructions

Place shanks in slow cooker and add half of carrots, celery and onion.

Ingredients you will need

Carrot

Celery

Onion

Equipment you will use

Slow Cooker

Pour in broth, cover and cook on low until tender, about 8 hours.

Ingredients you will need

Broth

Remove shanks to a platter, cover with foil and refrigerate. Strain liquid into a large bowl. Cover and refrigerate for 5 hours or overnight. When liquid has chilled, remove solid layer of fat that forms on top.

Equipment you will use

Bowl

Aluminum Foil

Remove meat from shanks, discarding all fat and gristle.

Ingredients you will need

Meat

Cut lamb into small pieces.

Ingredients you will need

Lamb

Pour defatted liquid into a large pot.

Equipment you will use

Pot

Add remaining carrots, celery and onion. Stir in lamb and barley. Bring to a boil over high heat. Reduce heat to medium-high and cook until vegetables and barley are tender, about 30 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper