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Roast Lamb, Carrot and Barley Soup

Roast Lamb, Carrot and Barley Soup

By OcadoLife
“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.”
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

17 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.