Lamb shank and barley soup

  • 1 hr 45 mins cooking
  • Serves 6
  • Print


Lamb & barley soup
  • 1.5 kilogram french-trimmed lamb shanks
  • 3 litre (12 cups) water
  • 3/4 cup (150g) pearl barley
  • 1 medium_piece (120g) carrot, sliced thinly
  • 1 medium_piece (350g) leek, sliced thinly
  • 2 (300g) stalks celery, trimmed, sliced thinly
  • 1 tablespoon curry powder
  • 250 gram silver beet (swiss chard), trimmed, chopped coarsely


Lamb & barley soup
  • 1
    Combine lamb, the water and barley in a large saucepan, bring to the boil. Reduce heat, simmer, uncovered, 1 hour, skimming surface and stirring occasionally. Add carrot, leek and celery, simmer, uncovered, for 10 minutes.
  • 2
    Remove lamb from soup mixture. When cool enough to handle, remove meat, chop coarsely. Discard bones and fat.
  • 3
    Dry-fry curry powder in a small saucepan, over low heat until fragrant. Return meat to soup with curry powder and silverbeet, simmer, uncovered, until silver beet wilts. Season to taste.


Recipe is suitable to freeze. French-trimmed shanks have the gristle and fat removed and the bones scraped cleaned.

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