Lamb Shank & Barley Soup

This recipe is great if you have a dry mouth or throat, sore mouth or difficulty swallowing. If you have metallic taste, you may consider substituting the meat for a vegetable such as mushrooms or pork shoulder.

Alyx

Suitable to eat when you have
these side-effects:

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Serves: 4-6

Prep & cook time: 2 hours & 45 minutes

  • 2 teaspoons olive oil
  • 2 lamb shanks, fat removed
  • 1½ litres vegetable stock
  • 1 large carrot, diced
  • 1 medium onion, diced
  • 1 large potato, diced
  • 1 clove of garlic, crushed
  • 1 medium parsnip, diced 
  • ⅓ cup pearl barley
  • 1 small sprig rosemary
  • 1 small sprig thyme
  • Handful of fresh parsley, chopped
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • Dollop or sour cream, optional
  • Preheat the oven to 180°C.
  • In a heavy based casserole pot, add 1 teaspoon of olive oil and brown the lamb on both sides. Pour a cup of stock in with the lamb, put the lid on and place in the oven. Cook for 1 hour. Check the lamb during cooking and keep the liquid topped up.
  • Remove the pot from the oven, remove the lamb to a plate and reserve any remaining liquid.
  • Into the same pot, add the remaining olive oil, onion, carrot, potato and garlic. Cook stirring for 2 minutes. Add the parsnip and stir for a further 30 seconds. Add the stock, pearl barley, rosemary, thyme and reserved cooking juices. Stir to combine. Return the lamb shanks to the pot and bring to the boil. Turn down to a slow simmer and let it blip away for about an hour or until the meat is falling off the bone. Shred the meat off the shanks in the pot with a fork. Discard the bones, rosemary and thyme and stir.
  • Just before serving, stir in the lemon juice, lemon zest and parsley. Add a dollop of sour cream to serve.

For sore mouth and difficulty swallowing: Dice all vegetables finely and shred the lamb well so there are no chunks. You can also blend after cooking for a smooth, easy to swallow consistency.

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Serves: 4-6
Prep & cook time: 2 hours & 45 minutes

  • 2 teaspoons olive oil
  • 2 lamb shanks, fat removed
  • 1½ litres vegetable stock
  • 1 large carrot, diced
  • 1 medium onion, diced
  • 1 large potato, diced
  • 1 clove of garlic, crushed
  • 1 medium parsnip, diced 
  • ⅓ cup pearl barley
  • 1 small sprig rosemary
  • 1 small sprig thyme
  • Handful of fresh parsley, chopped
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • Dollop or sour cream, optional
  • Preheat the oven to 180°C.
  • In a heavy based casserole pot, add 1 teaspoon of olive oil and brown the lamb on both sides. Pour a cup of stock in with the lamb, put the lid on and place in the oven. Cook for 1 hour. Check the lamb during cooking and keep the liquid topped up.
  • Remove the pot from the oven, remove the lamb to a plate and reserve any remaining liquid.
  • Into the same pot, add the remaining olive oil, onion, carrot, potato and garlic. Cook stirring for 2 minutes. Add the parsnip and stir for a further 30 seconds. Add the stock, pearl barley, rosemary, thyme and reserved cooking juices. Stir to combine. Return the lamb shanks to the pot and bring to the boil. Turn down to a slow simmer and let it blip away for about an hour or until the meat is falling off the bone. Shred the meat off the shanks in the pot with a fork. Discard the bones, rosemary and thyme and stir.
  • Just before serving, stir in the lemon juice, lemon zest and parsley. Add a dollop of sour cream to serve.

For sore mouth and difficulty swallowing: Dice all vegetables finely and shred the lamb well so there are no chunks. You can also blend after cooking for a smooth, easy to swallow consistency.

Serves: 4-6

Prep & cook time: 2 hours & 45 minutes

1

Ingredients:

  • 2 teaspoons olive oil
  • 2 lamb shanks, fat removed
  • 1½ litres vegetable stock
  • 1 large carrot, diced
  • 1 medium onion, diced
  • 1 clove of garlic, crushed
  • 1 large potato, diced
  • 1 medium parsnip, diced 
  • ⅓ cup pearl barley
  • 1 small sprig rosemary
  • 1 small sprig thyme
  • Handful of fresh parsley, chopped
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • Dollop or sour cream, optional

For sore mouth and difficulty swallowing: Dice all vegetables finely and shred the lamb well so there are no chunks. You can also blend after cooking for a smooth, easy to swallow consistency.

  • Preheat the oven to 180°C.
  • In a heavy based casserole pot, add 1 teaspoon of olive oil and brown the lamb on both sides. Pour a cup of stock in with the lamb, put the lid on and place in the oven. Cook for 1 hour. Check the lamb during cooking and keep the liquid topped up.
  • Remove the pot from the oven, remove the lamb to a plate and reserve any remaining liquid.
  • Into the same pot, add the remaining olive oil, onion, carrot, potato and garlic. Cook stirring for 2 minutes. Add the parsnip and stir for a further 30 seconds. Add the stock, pearl barley, rosemary, thyme and reserved cooking juices. Stir to combine. Return the lamb shanks to the pot and bring to the boil. Turn down to a slow simmer and let it blip away for about an hour or until the meat is falling off the bone. Add more stock if required. Shred the meat off the shanks in the pot with a fork. Discard the bones, rosemary and thyme and stir.
  • Just before serving, stir in the lemon juice, lemon zest and parsley. Add a dollop of sour cream to serve.

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

Smaller Portions

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

Smaller Portions

Snacks & Treats

Drinks & Smoothies