Description
A comforting and hearty stew made with tender lamb, vegetables, and nutritious barley.
Ingredients
Scale
- 1 pound bone-in lamb shoulder
- salt, to taste
- black pepper, to taste
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 turnip, diced
- 1 parsnip, diced
- 1 large carrot, diced
- 8 cups chicken broth
- 2 bay leaves
- ½ cup pearled barley
- ½ cup dried split peas
- 2 tablespoons fresh parsley, chopped + more for garnish
- 2 cups cabbage, shredded
- 1 large leek, sliced
- 2 cups water
Instructions
- Season lamb generously with salt and black pepper.
- Heat oil in a large soup pot or dutch oven over medium-high heat. Add lamb and sear about 3-4 minutes per side. Remove to a plate.
- To the pot, add diced onion, turnip, parsnip and carrot. Sauté until the vegetables begin to soften up, about 8-10 minutes.
- Stir in chicken broth and bay leaves, and return lamb to the pot. Bring to a low boil. Cover, reduce heat to medium-low, and simmer for 1 hour.
- Stir in barley, split peas and parsley. Cover and continue simmering for 1 hour.
- Remove lamb to a plate, and remove and discard bay leaves. Taste and adjust broth for salt and pepper.
- Shred lamb meat into small bite-sized pieces. Discard bones.
- Return lamb meat to the pot. Add cabbage, leek and 2 cups of water. Mix well. Place cover back on pot and continue cooking for 15 minutes.
Notes
- This stew can be made a day ahead and tastes even better the next day.
- Feel free to add other vegetables you have on hand.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: stewing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg