Lamb Shank Soup

Name: Lamb Shank Soup
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 2 1/2 litres
Ingredients: 3 lamb shanks; 1 onion, roughly chopped; 2 stalks celery; 2 carrots, peeled and roughly chopped; 1 teaspoon black peppercorns, lightly crushed; 1 clove garlic, crushed; 3 -5 stalks parsley; 3 -5 sprigs fresh thyme (optional); 3 stalks celery, diced finely; 2 large carrots, cut into tiny dice; 2 medium onions, diced; 1 small swede turnip, grated; 1 (40 g) packet dry onion soup mix; 1 (500 g) packet dried soup mix (a mix of dried pearl barley, lentils and dried vegetables); 9 cups water; salt & freshly ground black pepper

5.00 (8)

⏱ 270 mins 🍽 2 1/2 litres 🏷 Stocks

This is a family recipe for a robust lamb shank soup. The process involves first creating a flavourful stock from lamb shanks and vegetables, which is then used the next day as the base for the finished soup. The final dish is packed with shredded lamb, diced vegetables, and a dried soup mix, resulting in a deeply satisfying and traditional meal perfect with bread. The total preparation and cooking time is approximately 270 minutes.

Ingredients

3 lamb shanks
1 onion, roughly chopped
2 stalks celery
2 carrots, peeled and roughly chopped
1 teaspoon black peppercorns, lightly crushed
1 clove garlic, crushed
3 -5 stalks parsley
3 -5 sprigs fresh thyme (optional)
3 stalks celery, diced finely
2 large carrots, cut into tiny dice
2 medium onions, diced
1 small swede turnip, grated
1 (40 g) packet dry onion soup mix
1 (500 g) packet dried soup mix (a mix of dried pearl barley, lentils and dried vegetables)
9 cups water
salt & freshly ground black pepper

Method

To make the stock, put all the stock ingredients into a large saucepan and add enough water to cover them.
Allow the liquid to come to a boil, then lower the heat to a very gentle simmer and cook for about 2 hours, or until the meat is falling from the bones.
Pour the contents through a strainer, keeping the liquid and the cooked meat and throwing away the cooked vegetables.
Pull the lamb meat apart into shreds and place it in the fridge.
Let the stock cool completely overnight in the refrigerator. The next day, skim off and discard the solidified fat from the surface.
For the soup, combine all the soup ingredients, except for the shredded lamb you saved, in a large stockpot.
Bring the mixture to a boil, then reduce the heat to maintain a simmer and cook for about 1 hour, or until the dried soup mix is soft, giving it a stir now and then.
Add plenty of salt and pepper as needed, then stir in the reserved shredded lamb and warm it through completely.
Enjoy the soup with slices of crusty bread spread with butter.

Nutrition (per serving)

Sodium1680500 mg

Recipe details

CategoryStocks

AuthorJustJanS