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Hearty Lamb Shank Soup with Fennel, Pearl Barley, and Lemon Recipe

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4.3 from 39 reviews

This hearty Lamb Shank Soup is a comforting and flavorful dish featuring tender lamb shanks simmered with aromatic vegetables, pearl barley, and a touch of harissa for warmth. Enhanced with lemon juice and zest for brightness, this soup is perfect for a nourishing meal served with a dollop of Greek yogurt, fresh herbs, and pomegranate seeds.

  • Total Time: 2 hours 50 minutes
  • Yield: 6 servings

Ingredients

Meat and Broth

  • 1 tablespoon extra virgin olive oil
  • 4 lamb shanks (bone in or out)
  • 4 cups good quality chicken stock

Vegetables

  • 1 brown or yellow onion, finely diced
  • 1 medium carrot, finely diced
  • 2 celery sticks, finely diced
  • 2 garlic cloves, peeled and mashed or finely diced
  • 1 bulb fennel, sliced
  • 400 g (14.5 oz) canned tomatoes

Grains and Spices

  • ½ cup pearl barley
  • 2 teaspoons harissa paste (optional)
  • 1 tablespoon lemon juice (about juice of half a lemon)
  • 2 teaspoons lemon zest (zest of a lemon)

For Serving

  • Greek yogurt
  • Fresh mint or parsley
  • Pomegranate seeds

Instructions

  1. Prepare the lamb shanks: Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the lamb shanks and brown them on all sides to develop flavor, about 5-7 minutes per batch. Remove and set aside.
  2. Sauté the vegetables: In the same pot, add the diced onion, carrot, celery, and garlic. Cook gently until softened and fragrant, about 5 minutes. Add the sliced fennel and continue cooking for another 2-3 minutes.
  3. Add tomatoes and stock: Stir in the canned tomatoes and cook for 2 minutes. Return the browned lamb shanks to the pot. Pour in the chicken stock until the lamb shanks are mostly covered.
  4. Simmer the soup: Bring the mixture to a boil, then reduce to a low simmer. Cover the pot and simmer for about 1.5 to 2 hours, or until the lamb shanks are very tender and the meat starts to fall off the bone.
  5. Add barley and seasonings: Remove lamb shanks briefly to shred the meat off the bones, discarding bones if necessary, and return shredded meat to the pot. Stir in pearl barley and harissa paste (if using). Simmer uncovered for another 30-40 minutes until barley is tender.
  6. Finish with lemon and adjust seasoning: Stir in the lemon juice and lemon zest to brighten the flavors. Season with salt and freshly ground black pepper to taste.
  7. Serve: Ladle the soup into bowls and serve topped with a spoonful of Greek yogurt, fresh mint or parsley, and pomegranate seeds for a burst of color and freshness.

Notes

  • Harissa paste adds a slight heat – adjust quantity to your preference or omit if you prefer milder flavors.
  • Using bone-in lamb shanks enhances flavor but boneless can be used for easier shredding.
  • Pearl barley adds heartiness and texture but can be substituted with other grains like farro or rice.
  • For a richer broth, you can brown the vegetables after the lamb shanks and deglaze the pot with a splash of white wine.
  • Leftovers taste great the next day as flavors continue to develop.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Halal

Find it online: https://allyumcooks.com/hearty-lamb-shank-soup-with-fennel-pearl-barley-and-lemon-recipe/