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Kate Sears

Recipe Summary

prep:
20 mins
cook:
8 hrs 30 mins
chill:
5 hrs
total:
13 hrs 50 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

206 calories; fat 4g; saturated fat 2g; protein 27g; carbohydrates 15g; fiber 3g; cholesterol 70mg; sodium 719mg.
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