Ward off the winter blues with a nourishing soup, and keep the kilos at bay.


  • 2 x 200g medium French-trimmed lamb shanks

  • 1L (4 cups) chicken stock

  • 2/3 cup (130g) pearl barley, rinsed

  • 400g can diced tomatoes

  • 1 medium leek, thinly sliced, washed, drained

  • 2 small carrots, cut into 1cm pieces

  • 2 celery sticks, cut into 1cm pieces

  • 2 medium potatoes, cut into

  • 1cm pieces

  • ½ cup (60g) frozen peas


  • 1.

    Place lamb, stock, barley, tomatoes and 1 litre (4 cups) water in a large saucepan over medium-high heat and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour, skimming any fat from surface as necessary. Add leek, carrots, celery and potatoes and simmer, covered, for 25–30 minutes or until vegetables are tender. Remove pan from heat.

  • 2.

    Using tongs, remove lamb from pan and set aside to cool for 10 minutes. Remove and discard bones, then coarsely shred meat. Return shredded lamb to soup, along with frozen peas. Simmer uncovered for 8–10 minutes or until peas are tender, then serve.

  • Tips:

  • 1.

    The rich, hearty flavours in this soup will develop further if it is cooked a day ahead and kept, covered, in the refrigerator. You can freeze it for up to three months.

  • 2.

    8 ProPoints values per serve


Recipe a part of the Weight Watchers' ProPoints system

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