Slow Cooker Soup
1. Place shanks in slow cooker and add half of the carrots, celery and onion. Pour in broth, cover and cook on low until tender, about 8 hours. Remove shanks to a platter, cover with foil and refrigerate. Strain liquid into a large bowl. Cover and refrigerate for 5 hours or overnight. When liquid has chilled, removed solid layer of fat that forms on top. Remove meat from shanks, discarding all fat and gristle. Cut lamb into small pieces.
2. Pour defatted liquid into a large pot. Add remaining carrots, celery and onion. Stir in lamb and barley. Bring to a boil over high heat. Reduce heat to medium-high and cook until vegetables and barley are tender, about 30 minutes. Season with salt and pepper. Sprinkle with parsley, if desired and serve hot.
You can substitute beef broth for the chicken broth if you would like.
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Serving Size: 1 Serving (1511g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 473 | ||
Calories from Fat: 264 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 13.5g | 67 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 241.5mg | 74 % | |
Sodium 5182.4mg | 179 % | |
Potassium 1197.8mg | 32 % | |
Total Carbohydrate 27g | 8 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 20.8g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 473
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