Lamb and Barley Stew

Lamb and Barley Stew

Luka McCabe
DF | nut free | egg free – contains gluten
Course 3 meals a day, Family Meals, Main Course
Servings 6 children


  • 1 Large pot
  • 1 knife
  • 1 Tongs
  • 1 cutting board


  • 4 large lamb shanks
  • 160 grams barley
  • 5 cups broth or water
  • 1 large brown onion
  • 2 large carrots
  • 2 sticks of celery
  • 3 garlic cloves
  • 2 sprigs thyme
  • 2 bay leaves
  • salt & pepper to taste
  • 2 tbsp  cooking oil/fat of choice


  •  Finely dice the onion and garlic. Dice the carrots and celery
  • Preheat a large pot over a high heat, adding in one tablespoon of cooking oil/fat
  • Once the pot is hot, brown the lamb shanks on each side. Remove the shanks from the pot and set aside
  • Add the other tablespoon of cooking oil/fat to the pot and add in the onions, garlic and celery, cooking until soft
  • Add in the carrots, thyme, bay leaves and rinsed barley and stir well
  • Place the lamb shanks back in and cover with the water or bone broth until the shanks are submerged
  • Bring to a boil, then reduce to a gentle simmer and cover with a lid. Cook for roughly two hours on low, until the meat is falling from the bone
  • Season with salt and pepper to taste if appropriate


Age Appropriate: When on 2-3 meals a day (or once tolerating gluten)
Able to be frozen: yes 
Recipe for Boob to Food by Jane Houston
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