Lamb Vegetable and Barley Soup

Serves 6


  • 2 tablespoons olive oil
  • 3 lamb shanks
  • 2 cloves garlic crushed
  • 1 onion finely chopped
  • 3 celery stalks finely chopped
  • 2 carrots finely diced
  • 1 large zucchini diced
  • 1 bunch broccolini chopped
  • 1 large red capsicum deseeded and diced
  • 1 litre beef stock
  • 1 ½ cups water
  • ½ cup pearl barley
  • salt and cracked pepper


  1. Heat 1 teaspoon of oil in a large heavy-based saucepan over high heat. Add lamb and cook for 4-5 minutes or until brown. Transfer to a plate.
  2. In the same pan, reduce heat to medium. Add remaining oil and sauté onion, garlic and celery for 3 minutes or until golden.
  3. Mix in stock, water and barley. Return lamb to pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, for 1 ½ to 2 hours or until lamb is tender.
  4. Remove shanks from pan and shred meat from bones.
  5. Return meat to pan. Add carrots, zucchini, capsicum and broccolini. Simmer, covered, for a further 15-20 minutes or until vegetables are tender. Season with salt and pepper to taste. Serve with multigrain bread roll.