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slow cooking Irish, Scottish
Celtic Lamb and Barley Soup Recipe-3054

Photo by: Joseph De Leo
Comments: 1


Yield: Serves 8


  • Heaped ½ cup barley or brown whole-grain barley
  • 3 lamb shanks
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, chopped
  • 2 leeks, shredded and washed
  • 2 bay leaves
  • 2 parsnips, sliced
  • 2 turnips, chopped
  • Heart of a small cabbage, shredded
  • 2 potatoes with skins, chopped
  • Ground black pepper
  • 2 tablespoons chopped parsley


1. Cover the barley with cold water, bring to a boil, and strain. Trim the lamb of excess fat and place in a pot with 3 quarts water, the barley, carrots, celery, onions, leeks, and bay leaves. Bring to a boil, skim, reduce the heat, and simmer for 2 hours.

2. Let cool overnight, and remove any fat that forms. Remove the meat and shred into small pieces. Return the meat to the broth and add the remaining vegetables.

3. Cook for another 15 minutes until the vegetables are tender, topping up with more broth as necessary. Season with pepper and serve sprinkled with chopped parsley.

© Anthony Worrall Thompson

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is provided by the author.

Per portion: 246 cal., 8g fat, 3.5g sat, fat, 0.06g sodium, 29g carbohydrate


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  • healthymamma

    01.23.11 Flag comment

    This sounds wonderful. What do you think about making this in the crock pot? Is it really necessary to skim off the fat?


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