Savory Lamb Bone Broth with Barley Stew
Savory Lamb Bone Broth with Barley Stew
Ingredients
For the Lamb Bone Broth
- 3 pounds lamb bones with marrow, roasted
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 yellow onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 12 cups cold water
For the Stew
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/2 cup pearl barley, rinsed
- 1 can diced tomatoes, 14.5 ounce, undrained
- 5 ounces fresh spinach, roughly chopped
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Place the lamb bones with marrow on a baking sheet. Roast for 30 minutes until they are lightly browned, which helps to develop a richer flavor for the broth.
⏱️ 30 min•🌡️ 400
- 2
Transfer the roasted bones to a large stockpot or Dutch oven. Add the roughly chopped carrots, celery, quartered yellow onion, smashed garlic cloves, bay leaves, black peppercorns, fresh rosemary sprigs, fresh thyme sprigs, and cold water. Bring the mixture to a boil over high heat.
⏱️ 15 min
- 3
Once boiling, reduce the heat to low, cover the pot partially, and let it simmer gently for at least 3 hours, or up to 4 hours. Skim off any foam or impurities that rise to the surface periodically to ensure a clear broth.
⏱️ 210 min
- 4
Carefully strain the finished broth through a fine-mesh sieve into a clean pot or large heatproof bowl, discarding all the solids. If there is any meat clinging to the bones, you can pick it off and set it aside to add to the stew later. Allow the broth to cool slightly, then skim off any excess fat from the surface.
⏱️ 15 min
- 5
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced yellow onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 10 min
- 6
Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Stir in the rinsed pearl barley.
⏱️ 2 min
- 7
Pour the strained lamb bone broth into the pot. Add the undrained diced tomatoes and any reserved lamb meat from the bones. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the barley is tender.
⏱️ 40 min
- 8
Stir in the fresh spinach and cook for 2-3 minutes, just until it is wilted. Season the stew with kosher salt and black pepper to taste.
⏱️ 5 min
- 9
Ladle the savory lamb bone broth with barley stew into bowls. Garnish generously with fresh chopped parsley before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Lamb Bone Broth with Barley Stew
Ingredients
For the Lamb Bone Broth
- 3 pounds lamb bones with marrow, roasted
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 yellow onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 12 cups cold water
For the Stew
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/2 cup pearl barley, rinsed
- 1 can diced tomatoes, 14.5 ounce, undrained
- 5 ounces fresh spinach, roughly chopped
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Place the lamb bones with marrow on a baking sheet. Roast for 30 minutes until they are lightly browned, which helps to develop a richer flavor for the broth.
⏱️ 30 min•🌡️ 400 - 2
Transfer the roasted bones to a large stockpot or Dutch oven. Add the roughly chopped carrots, celery, quartered yellow onion, smashed garlic cloves, bay leaves, black peppercorns, fresh rosemary sprigs, fresh thyme sprigs, and cold water. Bring the mixture to a boil over high heat.
⏱️ 15 min - 3
Once boiling, reduce the heat to low, cover the pot partially, and let it simmer gently for at least 3 hours, or up to 4 hours. Skim off any foam or impurities that rise to the surface periodically to ensure a clear broth.
⏱️ 210 min - 4
Carefully strain the finished broth through a fine-mesh sieve into a clean pot or large heatproof bowl, discarding all the solids. If there is any meat clinging to the bones, you can pick it off and set it aside to add to the stew later. Allow the broth to cool slightly, then skim off any excess fat from the surface.
⏱️ 15 min - 5
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced yellow onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 10 min - 6
Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Stir in the rinsed pearl barley.
⏱️ 2 min - 7
Pour the strained lamb bone broth into the pot. Add the undrained diced tomatoes and any reserved lamb meat from the bones. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the barley is tender.
⏱️ 40 min - 8
Stir in the fresh spinach and cook for 2-3 minutes, just until it is wilted. Season the stew with kosher salt and black pepper to taste.
⏱️ 5 min - 9
Ladle the savory lamb bone broth with barley stew into bowls. Garnish generously with fresh chopped parsley before serving hot.
⏱️ 1 min