Celtic Lamb and Barley Soup Recipe

Name: Celtic Lamb and Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Heaped 1/2 cup barley or brown whole-grain barley; 3 lamb shanks; 2 carrots, sliced; 2 celery stalks, sliced; 1 onion, chopped; 2 leeks, shredded and washed; 2 bay leaves; 2 parsnips, sliced; 2 turnips, chopped; Heart of a small cabbage, shredded; 2 potatoes with skins, chopped; Ground black pepper; 2 tablespoons chopped parsley

Servings: persons

Heaped 1/2 cup barley or brown whole-grain barley
3 lamb shanks
2 carrots, sliced
2 celery stalks, sliced
1 onion, chopped
2 leeks, shredded and washed
2 bay leaves
2 parsnips, sliced
2 turnips, chopped
Heart of a small cabbage, shredded
2 potatoes with skins, chopped
Ground black pepper
2 tablespoons chopped parsley

1
Cover the barley with cold water, bring to a boil, and strain.
2
Trim the lamb of excess fat and place in a pot with 3 quarts water, the barley, carrots, celery, onions, leeks, and bay leaves.
3
Bring to a boil, skim, reduce the heat, and simmer for 2 hours.
4
Let cool overnight, and remove any fat that forms.
5
Remove the meat and shred into small pieces.
6
Return the meat to the broth and add the remaining vegetables.
7
Cook for another 15 minutes until the vegetables are tender, topping up with more broth as necessary.
8
Season with pepper and serve sprinkled with chopped parsley.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Heaped 1/2 cup barley or brown whole-grain barley, 3 lamb shanks, 2 carrots, sliced, 2 celery stalks, sliced, and more.

Yes, Celtic Lamb and Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Celtic Lamb and Barley Soup

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