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Lamb and Barley Soup

Photo: Kate Sears
Prep time 20 mins
Cook time 8 hrs, 30 mins
Chill time 5 hrs
Yield Serves 8


  • 2 lamb shanks, 14 to 16 oz. each, trimmed
  • 2 carrots, diced
  • 2 ribs celery, chopped
  • 1 large onion, chopped
  • 8 cups low-sodium chicken or beef broth
  • 1/2 cup pearl barley
  • Salt and pepper
  • 2 tablespoons chopped fresh parsley, optional

Nutrition Information

  • calories 206
  • fat 4 g
  • satfat 2 g
  • protein 27 g
  • carbohydrate 15 g
  • fiber 3 g
  • cholesterol 70 mg
  • sodium 719 mg

How to Make It

  1. Place shanks in slow cooker and add half of carrots, celery and onion. Pour in broth, cover and cook on low until tender, about 8 hours. 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. Remove meat from shanks, discarding all fat and gristle. Cut lamb into small pieces.

  2. Pour defatted liquid into a large 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. Sprinkle with parsley, if desired, and serve hot.