Slow Cooked Lamb Shank & Barley Soup with Gremolata

The temperature really dropped this week and that gets me thinking about food. Strictly speaking I am always thinking about food, but for the purpose of this post, we’ll just say it was due to the drop in the mercury.

Brenda Janschek - Slow Cooked Lamb Shank Barley Soup With Gremolata

The colder months add a whole new dimension to the ‘what is for dinner?’ question. Winter meals have to be warm, comforting, nourishing, please the whole family and given that it can be cold for a few months, it can’t always be a roast dinner (sadly).

My default mid-week dinner throughout winter is soup. I love soup and this recipe is my new favourite. With soup, unlike children, it is quite OK to have a favourite. Be gone French Onion Soup, I have found a new love. As of this week my new soup love is a slow cooked lamb shank and barley soup with gremolata. Sounds fancy (win) and yet is so easy (win win). Had there been any left I would have sent Miss 9 and Mr 7 to school with the soup in their thermos flasks* for lunch as they loved it as well (nearly a win win win).

Slow Cooked Lamb Shank & Barley Soup with Gremolata
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  1. 2 tbs olive oil
  2. 4 small lamb shanks
  3. 100 g pancetta
  4. 2 carrots, peeled, finely chopped
  5. 2 celery sticks, finely chopped
  6. 1 brown onion, finely chopped
  7. 2 garlic cloves, crushed
  8. 2 tsp chopped fresh rosemary
  9. 1L (4 cups) chicken stock
  10. 400g passatta
  11. 70g (1/3 cup) pearl barley, rinsed
  12. 2 dried bay leaves
  13. Gremolata
  14. ¼ cup chopped fresh continental parsley
  15. 1 tsp finely grated lemon rind
  16. 1 garlic clove, crushed
  1. Heat half the oil in a stock pot over medium-high heat. Add the lamb and cook, turning, for 4-5 minutes or until browned. Transfer to a plate.
  2. Heat the remaining oil in the pot. Add the pancetta, carrot, celery and onion. Stir for 8 minutes or until soft. Add the garlic and rosemary and stir for 1 minute. Add the lamb.
  3. Add the stock, tomato, barley and bay leaves to the stockpot. Cover and bring to the boil. Reduce heat to low and simmer for 2 hours or until lamb is tender and falls apart when tested. Transfer the lamb to a plate. Discard bones and coarsely shred meat. Skim and discard any excess fat from soup. Add the shredded lamb and season.
  4. To make the gremolata, combine the parsley, lemon rind and garlic in a small bowl.
  5. Divide the soup among serving bowls and sprinkle with gremolata.
  1. TOP TIP: The pearl barley in this soup is a great source of dietry fibre. The low GI content of barley means it releases its carb energy slowly which may leave you feeling fuller for longer.
  2. *Thermos flasks come in all sizes. Kmart & Plenty sell small ones (10oz) that are perfect for packed lunches. You can reheat most dinner leftovers which is a great alternative to sandwiches on cold days.
Another great soup idea is SUNDAY LUNCH SOUP
  1. 1. On Sunday make a roast dinner.
  2. 2. On Monday blitz the leftovers, add stock as necessary and heat.
  3. 3. The End.
Brenda Janschek Health & Lifestyle
photo copyThank you to Kim Brill – mum of two, wife of one and food lover.

Bren x

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