Nourishing Lamb & Barley Soup

This iconic soup brings back many childhood memories for me. If you grew up in Australia pre-1990s, you likely enjoyed this classic regularly.

I like to experiment with the quantities and don't stress too much about exact measurements. By adding the extra lamb offcuts and bones in this recipe, you can afford to double the vegetables, barley, and stock, creating a soup that's still rich with meaty, bone-brothy goodness but loaded with extra veggies.

This soup also freezes exceptionally well, allowing you to set aside portions for winter nights when both pantry ingredients and inspiration are scarce. 

All you need is some crusty bread and butter, and 5-10 minutes to defrost it on the stove.

Enjoy!

Makes 6 Servings

Ingredients

2 lamb shanks

1 packet of ‘meaty’ lamb bones, offcuts, fat trimmed and discarded

100 ml olive oil

1 large onion, finely chopped

2 carrots, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

1 cup pearl barley

6 cups vegetable or chicken bone broth

3 bay leaves

Large sprig of fresh rosemary

1 level teaspoon ground cumin

1 level teaspoon paprika

Salt and pepper, to taste

Fresh parsley chopped (for garnish)

Lemon wedges (optional for serving)

Sides notes, Inclusions Or Substitutions To Consider:

• Add some finely diced ripe tomato,

• or a tablespoon of tomato paste,

• or 1/3 tin crushed tomatoes

• Substitute Brown rice for a gluten-free version.

• Adjust the liquid content to create more of a stew or broth-like soup.

• Once cooked, fine dice the meat, or for a more rustic style, leave in larger chunks. The same goes for the vegetables, the smaller or larger you can go the more ‘refined/rustic the result will be.

• Squeeze the lemon for your people, or give them a wedge and encourage them to use it, it’s a fantastic flavour enhancer, and the acid will cut the lamb’s fattiness.

Method:

1. Prepare the Lamb:

•    Heat just over half the olive oil in a large pot over medium-high heat. 

•    Season the lamb well with salt and pepper, then brown them in the pot on all sides. 

•    Remove the lamb shanks and set aside.

2. Sauté the Vegetables:

•    In the same pot, with all the burnt fatty lamb residue, add the chopped onion, carrots, and celery. Add extra olive oil if it’s looking dry.

•    Cook until the vegetables are softened, about 5-7 minutes.

•    Add the minced garlic and cook for another 1-2 minutes until fragrant.

•    Make a small well in the middle of the vegetables, drizzle the remaining oil.

•    Briefly fry off the Cumin, Paprika, and Rosemary. 

•    Avoid herbs and spices sticking too much by combining with the vegetables ASAP.

3. Combine Ingredients:

•    Return the lamb shanks and offcut meaty bones to the pot, including any juices captured in the bowel.

•    Add the pearl barley, broth, bay leaves

•    Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the lamb shanks are tender and the barley is cooked.

4. Finish the Soup:

•    Remove the lamb shanks from the pot and let them cool slightly. Shred the meat off the bones, discarding any fat or gristle, and return the meat to the pot.

•    Stir in the frozen peas and cook for an additional 5 minutes.

•    Taste and adjust seasoning with salt and pepper if needed.

5. Serve:

•    Ladle the soup into bowls and garnish with fresh parsley

•    Serve with lemon wedges on the side for an added burst of flavour and acid to cut some of the lamb fat.

• Leftover soup will refrigerate well, and once cold, I suggest scraping off the fat (that’s solidified at the top) before freezing or reserving.

4 Reasons To Love This Recipe:

1. Cost per serve in the range of $3-$4! Even better on a budget if you extend the veggies, not the meat.

2. Great quick reheat for a late home-from-work or School dinner.

3. We love this Lamb and Barley Soup not just for its comforting taste, but also for its nourishing qualities, especially during the winter months. The lamb provides warmth and energy, helping to strengthen the body's yang energy, which is vital for maintaining warmth during the cold season. Barley is known for its ability to support the digestive system and nourish the spleen, promoting better digestion and overall vitality. Lastly, garlic, with its pungent flavour, helps to dispel cold and dampness from the body, enhancing immunity and keeping winter illnesses at bay.

4. Together, these ingredients make this soup a perfect remedy for the colder months, promoting warmth, strength, and wellness.