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Ingredientes
- 2/3 c. Pearl barley
- 2 Tbsp. Butter
- 3 lb Lamb shanks (about 4 Shanks)
- 2 x Onions -- finely minced
- 2 x Cloves garlic -- chopped
- 2 x Celery stalks -- thinly Sliced
- 2 x Carrots -- 1/8-inch slices
- 6 c. Water
- 1/4 c. Minced parsley
- 2 tsp Salt
- 1 x Bay leaf
- 1/8 tsp White pepper
- 1 tsp Dill Lowfat sour cream -- for garnish
Direcciones
- 1. Soak barley in water to cover. Meanwhile, heat butter over medium heat in a large, deep pot or possibly Dutch oven. Brown lamb shanks in butter on all sides. Fold in onions, garlic, celery, and carrots, then add in the 6 c. water, parsley, salt, bay leaf, pepper, and dill. Bring to a boil, cover, and simmer slowly till lamb is very tender (2-1/2 to 3 hrs).
- 2. Remove lamb shanks from soup. Take meat off bones; throw away bones, fat, and skin. Return meat in chunks to soup. Throw away bay leaf. (At this point, you may refrigeratesoup and let barley stand overnight, then skim off fat from soup.)
- 3. Drain soaked barley and add in it to the soup. Bring soup to a boil again; cook, covered, till barley is tender (45 min to 1 hour). Season with additional salt, if you like. Spoon lowfat sour cream over each serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 509g | |
| Recipe makes 6 servings | |
| Calories 509 | |
| Calories from Fat 267 | 52% |
| Total Fat 29.78g | 37% |
| Saturated Fat 13.52g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 940mg | 39% |
| Potassium 678mg | 19% |
| Total Carbs 23.41g | 6% |
| Dietary Fiber 5.0g | 17% |
| Sugars 2.68g | 2% |
| Protein 35.71g | 57% |
