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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Celtic Lamb and Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions