Directions:
- Heat oil in a large stock pot/saucepan.
- Brown shanks well all over.
- Transfer to a plate.
- Add onions and garlic to pan.
- Saute until onions are tender.
- Stir in carrots, potatoes, turnip and pasrnip.
- Cook for 1 minute.
- Blend in remaining ingredients.
- Return shanks to pot.
- Bring to the boil.
- Reduce heat.
- Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required).
- Transfer shanks to a dish.
- Remove meat and chop roughly.
- Add meat to soup.
- Heat gently.
- Serve with bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.82 Kcal (895 kJ) | ||
| Calories from fat | 35.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 6% | |
|---|---|---|---|
| Sodium | 82.47mg | 3% | |
| Potassium | 566.17mg | 12% | |
| Total Carbs | 40.18g | 13% | |
| Sugars | 7.8g | 31% | |
| Dietary Fiber | 8.54g | 34% | |
| Protein | 5.32g | 11% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 1mg | 32% | |
| Iron | 1.6mg | 9% | |
| Calcium | 62.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 102.15 Kcal (428 kJ) | ||
| Calories from fat | 17.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 6% | |
|---|---|---|---|
| Sodium | 39.4mg | 3% | |
| Potassium | 270.47mg | 12% | |
| Total Carbs | 19.2g | 13% | |
| Sugars | 3.73g | 31% | |
| Dietary Fiber | 4.08g | 34% | |
| Protein | 2.54g | 11% | |
| Vitamin C | 6.7mg | 23% | |
| Vitamin A | 0.5mg | 32% | |
| Iron | 0.8mg | 9% | |
| Calcium | 29.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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