Lamb and Barley Soup

Lamb and Barley Soup Recipe
Photo: Kate Sears


Serves 8

Cost per Serving:


Recipe from


Recipe Time

Prep: 20 Minutes
Cook: 8 Hours, 30 Minutes
Chill: 5 Hours

Nutritional Information

Calories 206
Fat 4 g
Satfat 2 g
Protein 27 g
Carbohydrate 15 g
Fiber 3 g
Cholesterol 70 mg
Sodium 719 mg


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


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.