Slow Cooker Lamb and Barley Soup
This recipe was given to me by my mother-in-law and it is so delicious and easy that I just have to share it as we head into the cooler winter months.
Serves: 4 – 6
- 1 onion, finely chopped
- 1 fennel, finely chopped
- 2 carrots, peeled and diced
- 2 sticks celery, finely diced
- 1 cup sweet potato, peeled and diced
- 2 cloves garlic, peeled and smashed (swap to 1-2 tablespoon garlic-infused oil if you have a FODMAP sensitivity to garlic)
- 1 litre salt reduced beef stock
- 400g can crushed tomatoes
- 1 fresh rosemary sprig
- 1 bay leaf (fresh is great but dry will do)
- ½ cup pearl barley, rinsed and drained
- 2 lamb shanks
- Handful of parsley, for serving
- Put all the vegies into the cooker bowl. Toss to mix them thoroughly. Pour over the stock and tomatoes. Add in the herbs and barley. Push in the shanks.
- Cover and set to low for 8 hours
- Just before serving, remove the shanks to a bowl, use forks to shred the meat. Discard the bones and mix the meat back through the soup. Discard the bay leaf.
- Serve topped with parsley
Not Only Delicious, But Also Nutritious Because:
· The powerful antioxidants in fennel, such as vitamin C and quercetin, can help reduce inflammation and levels of inflammatory markers. Lowering your levels of chronic inflammation can help reduce the risk of developing diseases like diabetes, cancer, high blood pressure and dementia.
- The absorption of the iron from the lamb shank meat is aided within the digestive system by the consuming of vitamin C rich vegetables (fennel, tomatoes) at the same time.
- Iron and vitamin C, as well as the zinc found in the lamb shank, all contribute to maintaining an optimal immune system throughout the winter.