Lamb and Barley Stew

Lamb and Barley Stew

Age suitable:
When tolerating gluten or see notes for GF.
Servings:
4 adults

Dairy free, Egg free, Iron rich, Nut free, Protein rich, Soy free

5 stars

About the recipe

This hearty lamb and barley stew is the ultimate comfort food, rich in flavour, packed with veggies and iron, and perfect for the whole family.

This slow-simmered lamb and barley stew is everything we love in a family meal—nourishing, economical, and packed with flavour. Lamb shanks bring richness and iron, while the barley adds gentle fibre and texture that even little ones tend to love.

It’s one of those “cook once, eat multiple times” meals, perfect for batch cooking or slow weekend lunches. Serve it chunky for toddlers and adults, or shred the lamb and mash the veggies for babies exploring more texture.

Lamb shanks are a beautiful first meat for baby-led weaning—they become incredibly tender when slow-cooked, and the fibres are easy for babies to gnaw and suck on. You can serve soft, shredded pieces or offer a bone with some meat left on to support oral motor development.

We love that barley is such a hearty grain, but if your little one hasn’t yet tolerated gluten, you can easily swap it for something like brown rice or buckwheat.

Age suitable:

When tolerating gluten
For gluten-free babies, swap barley for brown rice or quinoa and offer soft, shredded lamb with broth-soaked veggies.

Serving suggestions:

Serve chunky in bowls for older children and adults.
For babies, shred lamb and mash veggies with a little broth.
Can also be blended or mashed for spoon-feeding.

puree
BLW
family style

Storage tips:

Store in the fridge in an airtight container for up to 3 days.
Freeze in portions (lamb removed from the bone) for up to 3 months.
Reheat gently on the stove with a splash of broth or water.

Read More

Ingredients

4 lamb shanks1 brown onion3 cloves garlic2 sticks celery4 TBSP tomato paste1 TBSP apple cider vinegar2 carrots2 bay leaves4 sprigs thyme2 sprigs rosemary4 strips lemon peel roughly half a lemon peeled.4 cups bone broth or water160 grams barley thoroughly rinsedsalt & pepper to taste2 tbsp  cooking oil/fat of choice

Method

OVEN INSTRUCTIONS

  • Preheat the oven to 130C fan-forced.
  • Heat 1 tbsp of oil in a large oven-safe pot over high heat. Brown the lamb shanks on all sides, then remove and set aside.
  • Add the remaining oil and sauté the onion, garlic, and celery until softened.
  • Stir in tomato paste and cook for 1–2 minutes until slightly caramelised. Add apple cider vinegar and scrape the bottom of the pan to deglaze.
  • Add the carrots, thyme, rosemary, bay leaves, and lemon peel. Sauté for another 2 minutes.
  • Return the lamb shanks to the pot and pour in bone broth or water – the shanks should be just submerged.
  • Cover with a lid and place in the oven for 4 hours.
  • After 4 hours, stir in the rinsed barley and cook for an additional 30 minutes, until the barley is tender but still chewy.
  • Remove bay leaves and herb stems before serving. Season to taste.

OPTIONAL

  • Serve with mashed potato, mashed cauliflower, or a chunk of sourdough.

SLOW COOKER INSTRUCTIONS

  • Brown the lamb shanks in a pan as above (optional but adds depth of flavour).
  • In the same pan, sauté the onion, garlic, and celery. Stir in tomato paste and deglaze with vinegar.
  • Add all ingredients (except barley) to the slow cooker, including the sautéed vegetables and seared lamb.
  • Cook on low for 8 hours or high for 5–6 hours.
  • In the last hour of cooking, stir in rinsed barley and allow it to cook until tender.
  • Remove herb stems and bay leaves before serving. Season to taste.

Ingredient swaps and notes:

  • Lamb shanks – sub with diced lamb shoulder or beef osso bucco.
  • Barley – swap for brown rice, farro, or quinoa.
  • Broth – use veggie stock or water.
  • Apple cider vinegar – swap with red wine vinegar or lemon juice.
  • Fresh herbs – use ½ tsp dried thyme/rosemary or Italian herb mix.
  • Lemon peel – optional, or use a splash of juice at the end.
Share this recipe?
Print
Let's Search

Popular searches:
Recipes Toddlers Starting Solids FAQ Mums

You might also like

View all Recipes
Osso Bucco

Osso Bucco

(As featured in our book Toddler to Table) Osso buco is one of our favourite meals for a few reasons:...

Learn more
chicken dinner puree

chicken dinner puree

If you’re looking for a delicious, protein-packed purée to batch-prep for your baby—this one’s a winner! Our Roast & Blend...

Learn more
Marrow Mash

Marrow Mash

Looking for a nutrient-dense, flavour-packed mash that the whole family will love? This nutrient dense marrow mash is rich in...

Learn more
Roasted Bone Marrow

Roasted Bone Marrow

Have you introduced bone marrow to your baby yet? Bone marrow might seem like an odd first food to feed baby, however it is a forgotten nutrition powerhouse (also amazing for pregnancy and postpartum mamas too!)

Learn more
Beef Bone Broth

Beef Bone Broth

You will start to notice a trend in a lot of the recipes I will be posting - a lot will involve bone broth! That’s because it is the most nourishing food you can feed yourself and your child! It’s easily digestible, nutrient dense and an incredible rich source of minerals - boosting immunity and lining our digestive tract. It is especially valuable as they contain gelatine which enables food to be digested more easily - which is why it is perfect to add to everything! It is especially valuable as they contain gelatine which enables food to be digested more easily - which is why it is perfect to add to everything! Broth is the perfect first ‘food’ postpartum!

Learn more