Lamb Shank & Black Barley Soup

By Naturopath Sarah

Serves 4-6


  • 2 carrots, peeled and finely chopped 2 sticks celery, finely chopped
  • 3 lamb shanks
  • 1 zucchini, diced
  • 1 cup black barley (or normal barley) 1 litre cold water
  • Black pepper to season
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 250g spinach
  • Parsley to garnish


Saute celery, zucchini and carrot in a large pot with 1 tsp olive oil for a few minutes until lightly golden in a heavy based saucepan. Add garlic and lamb shank and cook until shank is lightly brown and sealed. 

Add water, herbs and pepper and simmer for 1 hour. When meat on shanks are soft remove from stock and allow to cool slightly. Shred meat and return to soup along with barley. Add spinach just before serving. Serve with freshly chopped parsley.