Lamb Shank Soup Recipes

LAMB SHANK SOUP

This is my mum's recipe, which I made just recently. My son's girlfriend wanted the recipe, so I figure this is the easiest way to give it to her! If you like hearty old-fashioned soup, this is a good stick-to-your-ribs one! Cook time includes making the stock, then next day, the soup, but not the sitting overnight!

Provided by JustJanS

Categories Stocks

Time 4h30m

Yield 2 1/2 litres

Number Of Ingredients 16

Lamb Shank Soup image

Steps:

STOCK: Place all the ingredients for the stock in a large saucepan and cover with water.
Bring to the boil, then reduce to a very low simmer and cook for about 2 hours, or until the meat is tender enough to fall off the bones.
Strain, reserving the liquid and meat and discarding the vegetables.
Shred the meat and refrigerate.
Cool overnight, refrigerate, then remove the fat from the top of the stock and discard the following day.
SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.
Bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally.
Season well to taste, add the reserved meat and heat through well.
Serve with crusty buttered bread!

Nutrition Facts : Calories 894.4, Fat 40.8, SaturatedFat 16.6, Cholesterol 290.5, Sodium 1680.5, Carbohydrate 38.1, Fiber 8.4, Sugar 13.8, Protein 89.9

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

LAMB SHANK & LENTIL SOUP

A hearty, winter warming comfort food: tender lamb shanks with lentils and sweet pumpkin! Adapted from a Simply Great Meals Recipe club recipe.

Provided by bluemoon downunder

Categories Clear Soup

Time 11m

Yield 4 serving(s)

Number Of Ingredients 14

Lamb Shank & Lentil Soup image

Steps:

Heat the oil in a large (preferably non-stick) saucepan (one which you can cover, in a later step), add the lamb and cook for 2-3 minutes on each side or until the lamb has browned; remove and set aside.
Add a little more oil if it is needed (but if you are using a non-stick pan this shouldn't be necessary), then add the onion and garlic and cook for 2 minutes or until they are tender.
Return the lamb to the saucepan with the stock, potatoes and tomatoes and simmer covered for 40 minutes, stirring occasionally.
Add the undrained brown lentils, pumpkin and thyme; season to taste; and simmer uncovered for a further 30-40 minutes or until the lamb is tender.
Serve - garnished with parsley - in large bowls and crusty rolls.

Ingredients

1 tablespoon oil
4 lamb shanks
2 onions, diced
6 garlic cloves, crushed
6 cups chicken stock
3 potatoes, peeled and quartered
1 (400 g) can whole canned tomatoes, undrained
1 (400 g) can brown lentils, undrained
500 g butternut pumpkin, cubed
1 teaspoon dried thyme
salt, to taste
fresh ground pepper, to taste
2 tablespoons fresh parsley, chopped, for garnish
4 crusty rolls, to serve

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