Roast Lamb, Carrot and Barley Soup
By OcadoLife
Published on 23 December 2024
“This slow-cooked Roast Lamb, Carrot and Barley Soup is easy to make and wonderfully hearty,” says Celebrity MasterChef winner and OcadoLife regular Lisa Faulkner. “It’s also great value – the perfect winter warmer.” Time and servings
3 hrs 30 minsTotal time
6Servings
15 minsPrep time
3 hrs 15 minsCooking time
Ingredients
- 1 lamb shank (freeze the second shank if buying a pack of 2)
- 1 tbsp plain flour, seasoned
- 0.5 tbsp olive oil
- 1 large garlic clove, chopped
- 1 large onion, sliced
- 250ml red wine
- 400ml chicken stock, hot
- 1 bay leaf
- 1 rosemary sprig
- 2 carrots, chopped
- 3 celery sticks, chopped
- 2 courgettes, chopped
- (400g) tin butter beans (or beans of your choice), drained
- 100g pearl barley, rinsed
- 1 handful flat-leaf parsley, chopped
- 1 tsp redcurrant jelly (optional)
- 6 slices crusty bread (optional)
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Toss the lamb in the flour. Heat a casserole dish (with a lid), add the oil and brown the lamb.Step 2
Tip in the garlic and onion and soften. Add the wine, stock, bay and rosemary; season. Cover with a lid and put in the oven. Turn the heat down to 160°C/140°C fan/ gas 3 and cook for 1 hr 30 mins.Step 3
Stir in the carrots, celery, courgettes, butter beans and pearl barley. Replace the lid; return to the oven for 1 hr 30 mins until tender.Step 4
Remove and shred the meat; discard the bone, rosemary and bay. Return the meat to the dish with a splash of water, the parsley and the redcurrant jelly, if using. Serve in bowls with bread, if liked.