Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lamb Shank and Barley Soup Recipe
    Lost? Site Map

    Lamb Shank and Barley Soup

    Lamb Shank and Barley Soup. Photo by Peter J

    1/1 Photo of Lamb Shank and Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    30 mins

    1 hrs 40 mins

    **Jubes**'s Note:

    My husband loves lamb shanks- basically anyway that they can be cooked. To make this dish gluten free, substitute the pearl barley for split peas or lentils. Serve garnished with chopped parsley and some crusty bread or cornbread on the side. A protein packed meal in a bowl. This can be finely processed for babies and frozen in serving sizes.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler. Along with the water/stock and salt.
    2. 2
      Bring slowly to the boil and simmer gentley for 1 1/2 hours.
    3. 3
      Skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel.
    4. 4
      Return the stock to the stove and add all remaining ingredients. Simmer for another 1 1/2 hours.
    5. 5
      Remove the meat from the bones and chop into chunky pieces. Return meat to the stock and discard the bones.
    6. 6
      Reheat to serve. Serve sprinkled with chopped parsley or a sprig of parsley as garnish.
    7. 7
      This can be finely processed for babies and frozen in serving sizes.

    Ratings & Reviews:

    • on June 11, 2011

      55

      Really tasty and substantial soup that made an ideal winter dinner. I used the beef stock option which I thought might have been a bit strong for the lamb but the flavours worked really well together.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Lamb Shank and Barley Soup

    Serving Size: 1 (830 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 638.8
     
    Calories from Fat 207
    32%
    Total Fat 23.0 g
    35%
    Saturated Fat 9.2 g
    46%
    Cholesterol 161.4 mg
    53%
    Sodium 554.5 mg
    23%
    Total Carbohydrate 52.3 g
    17%
    Dietary Fiber 10.0 g
    40%
    Sugars 2.2 g
    9%
    Protein 53.8 g
    107%

    The following items or measurements are not included:

    parsnips

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites