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Tunisian lamb shank & pearl barley broth


  • Heat a thin layer of oil in a heavy-bottomed pot and brown the lightly floured, seasoned shanks. Remove.
  • Add a little fresh oil to the pot, if needed, and gently sauté the onion, carrots, celery and garlic until tender.
  • Then add the cinnamon, ground coriander, cumin, turmeric, ginger and chilli paste. Stir well and cook to toast the spices.
  • Add the tomatoes with 2½ litres stock and seasonings, together with the shanks. Toss well, turn down the heat and simmer for 1 hour.
  • Then add the pearl barley, stir and cook for about another hour, until the lamb is very tender, adding more stock if needed.
  • Remove the shanks and, when cool enough to handle, shred the meat and then return to the pot with the coriander. Briefly cook and taste for seasoning.
  • Serve in individual bowls with a dollop of yoghurt on top, if you like.


  • olive oil
  • 4 lamb shanks, French trimmed
  • plain flour
  • sea salt & freshly ground pepper
  • 1 large onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 large garlic cloves, crushed
  • 1 cinnamon stick, halved
  • 1 tspn ground coriander
  • 1 tspn ground cumin
  • 1 tspn turmeric
  • 1 tspn ground ginger
  • 1 tbsp chilli paste
  • 1 can diced tomatoes
  • 3 litres beef stock
  • 1 cup pearl barley
  • 1 heaped tbsp chopped fresh coriander
  • plain yoghurt (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm