Lamb Shanks & Barley Soup

Feeds 5 - 6

Prep 5 mins

Cooking Time 2 hours


Ingredients (serves 5-6)

2 lamb shanks

2 carrots

2 stalks celery

1 large onion

2 cloves garlic

1/2 teaspoon fennel seeds

1 tomato

1 potato

1 parsnip 

1 bayleaf 

3 stalks thyme 

1/2 cup barley 

7-8 cups vegetable stock

2 tablespoons continental parsley 

2 tablespoons olive oil


Lemon juice & drizzle of olive oil to serve

Lamb Shank & Barley Soup


  1. Finely dice all the vegetables into small cubes.
  2. In a large heat 2 tablespoons olive oil and brown shanks on both sides.
  3. Season lightly with salt/pepper.
  4. Remove shanks from the pot. 
  5. Add the carrots, crushed garlic, onion, fennel seeds and celery. 
  6. Stir and sauté on medium heat for 5 minutes.
  7. Add the tomatoes, parsnip and potatoes and stir to combine.
  8. Add the shanks back in the pot along with the bayleaf, thyme, stock and barley.
  9. Bring to the boil, then lower to a simmer with lid on and cook for approximately 1.5 hours.
  10. Test lamb, remove if meat falls off the bone. 
  11. Use two forks to shred the lamb off the bone and return meat to the soup.
  12. Finish with stirring through chopped parsley in last 5 minutes of cooking. 
  13. Serve with a squeeze of lemon juice and drizzle of extra virgin olive oil. 

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