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Photo of Lamb, barley and vegetable soup by WW

Lamb, barley and vegetable soup

8
Points
Total Time
1 hr 55 min
Prep
15 min
Cook
1 hr 40 min
Serves
4
Difficulty
Moderate
The nostalgic flavours of lamb shanks, barley and chicken stock come together in this satisfyingly simple soup.

Ingredients

Lamb shank meat, off the bone, raw

320 g, French-trimmed (buy 2 X 200g)

Chicken stock

4 cup(s), (1L)

Pearl barley

⅔ cup(s), rinsed (130g)

Canned diced tomatoes

400 g

Leek(s)

1 whole, thinly sliced, washed, drained

Carrot(s)

2 small, cut into 1cm pieces

Celery

2 stick(s), cut into 1cm pieces

Potato

340 g, cut into 1cm peices

Frozen green peas

½ cup(s)

Instructions

  1. Place lamb, stock, barley, tomatoes and 1 litre (4 cups) water in a large saucepan over medium-high heat and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour, skimming any fat from surface as necessary. Add leek, carrots, celery and potatoes and simmer, covered, for 25–30 minutes or until vegetables are tender. Remove pan from heat.
  2. Using tongs, remove lamb from pan and set aside to cool for 10 minutes. Remove and discard bones, then coarsely shred meat. Return shredded lamb to soup, along with frozen peas. Simmer, uncovered, for 8–10 minutes or until peas are tender, then serve.
  3. The rich, hearty flavours in this soup will develop further if it is cooked a day ahead and kept, covered, in the refrigerator. You can freeze it for up to three months.

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