Barley and Lamb Porridge
- Vegetable recipes
- Lactose free
- Peanut free
- Low calorie
A thick, savoury soup of barley, lamb and white turnips is a hearty, healthy and warming treat to come home to at the end of a long day.
Ingredients
- 1-1/2 to 2 lb (750 g to 1 kg) bone-in lamb or beef shanks
- 3 leeks (white and light green parts only), finely chopped
- 3 cups (750 mL) chopped white turnips
- 1-1/3 cups (325 mL) pot barley
- 1 onion, finely chopped
- 1 cup (250 mL) diced carrots
- 1-1/2 tsp (7 mL) salt
- 1 tsp (5 mL) dried marjoram or thyme
- 1 bay leaf
- 4 whole cloves
- 1/2 tsp (2 mL) black pepper
Preparation
Rinse lamb shanks; place in slow cooker with leeks, turnips, barley, onion, carrots, salt, marjoram, bay leaf, cloves and pepper. Stir in 8 cups/2 L water. Cook on low until lamb shreds easily off bones, 8 to 10 hours.
Remove lamb and shred, discarding bones. Stir lamb back into soup.
Makes 6 to 8 servings.
Stove-Top Method:
In soup pot over medium-low heat, fry (without browning) leeks, turnips, onion and carrots in 3 tbsp/45 mL butter or vegetable oil until vegetables are tender. Add lamb shanks, barley, salt, marjoram, bay leaf, cloves and pepper with 8 cups/2 L water; simmer until lamb is very tender, 2 to 2-1/2 hours. Remove lamb and shred, discarding bones. Stir lamb back into soup.
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