Recipe - Lamb shank and barley soup

Lamb shank and barley soup by Foodland Recipe Kitchen

Preparation Time: 15 mins
Cooking Time: 1 1/2 hours
Serves: 6


  • 2 tbsp olive oil
  • 2 lamb shanks, trimmed
  • 1 onion, peeled and finely diced
  • 2 carrots, diced
  • 1 celery stick, finely diced
  • 3 garlic cloves, finely chopped
  • 2 litres water
  • 1 bay leaf
  • 3 sprigs thyme
  • ¾ cup pearl barley
  • 2 potatoes, peeled and diced
  • Sea flakes and ground black pepper to taste


  • Large pot with lid


  1. In a large pot heat olive oil, add lamb shanks and cook to seal shanks on all sides. Remove from pot, set aside.
  2. Add onion, carrot, celery and garlic, sauté to soften.
  3. Return shanks to the pot with water, bay leaf and thyme. Bring to the boil.
  4. Add pearl barley and potatoes to soup, season to taste.
  5. Cover the pot and simmer for approximately 1½ hours or until meat is tender and falls away from the bone.
  6. Take shanks from the pot and remove meat from the bones, shred and return to the pot.
  7. Taste to check seasoning and adjust if required.
  8. Serve hot soup garnished with parsley serve with crusty bread.