Lamb And Barley Stew by Boob To Food

This nourishing one-pot favourite from @boobtofood is loaded with GOOD BONES brothy goodness. Packed with flavour and slow-cooked nutrients, it’s perfect for babies, toddlers, and the whole family.

Serving Suggestions:
This stew is wonderful served simply with crusty bread, mashed potato, or mashed cauliflower. You can also enjoy it solo in a deep bowl with extra fresh herbs on top — the ultimate cosy night-in meal.

Ingredients

  • 4 lamb shanks

  • 1 brown onion, diced

  • 3 cloves garlic, minced

  • 2 sticks celery, diced

  • 4 tbsp tomato paste

  • 1 tbsp apple cider vinegar

  • 2 carrots, diced

  • 2 bay leaves

  • 4 sprigs thyme

  • 2 sprigs rosemary

  • 4 strips lemon peel (roughly half a lemon, peeled)

  • 4 cups GOOD BONES Beef Broth

  • 160 g barley, thoroughly rinsed

  • Salt and pepper, to taste

  • 2 tbsp cooking oil or fat of choice

Oven Method

  1. Preheat oven to 130°C (fan-forced).

  2. Heat 1 tbsp oil in a large oven-safe pot over high heat. Brown lamb shanks on all sides, then remove and set aside.

  3. Add remaining oil, then sauté onion, garlic, and celery until softened.

  4. 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.

  5. Add carrots, thyme, rosemary, bay leaves, and lemon peel. Sauté for 2 minutes.

  6. Return lamb shanks to the pot and pour in GOOD BONES Beef Broth (or water) until shanks are just submerged.

  7. Cover with a lid and cook in the oven for 4 hours.

  8. After 4 hours, stir in rinsed barley and cook for an additional 30 minutes, or until barley is tender but still chewy.

  9. Remove bay leaves and herb stems before serving. Season to taste.

Slow Cooker Method

  1. Brown lamb shanks in a pan as above (optional but adds depth of flavour).

  2. In the same pan, sauté onion, garlic, and celery. Stir in tomato paste and deglaze with vinegar.

  3. Transfer everything to the slow cooker, including carrots, herbs, lemon peel, lamb shanks, and GOOD BONES Beef Broth.

  4. Cook on LOW for 8 hours or HIGH for 5–6 hours.

  5. In the last hour, stir in rinsed barley and cook until tender.

  6. Remove herb stems and bay leaves before serving. Season to taste.

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