Lamb Shank & Barley Soup

Lamb Shank & Barley Soup

By Josie Campese
0:10 To Prep
0:45 To Cook
8 Servings
Average Rating
Difficulty Easy

This is a fabulous hearty, one pot dish that is ideal when you feel like some comfort food for the family!


  • 2 litres Good Quality Beef or Vegie Stock
  • I Large Diced Onion
  • 2-3 Large diced Carrots
  • 2-3 Large diced celery stalks
  • 3/4 Cup Pearl Barley
  • 2 Lamb Shanks, trimmed
  • 1 large diced tomato
  • 2 Diced Zucchini
  • handful chopped parlsey

Step 1

Combine all ingredients in 7 Lt Pressure Cooker.

Step 2

Cook on high until button pops up when pressure is reached then lower heat and cook for 45 mins

Step 3

Once cooked allow pressure and button to drop naturally and remove lid

Step 4

Lift out shanks and tear away meat using a fork. Return to soup and stir.

Step 5

Season to taste and serve topped with extra fresh parsley and crusty bread

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