Lamb Shank Soup
Recipes for Home and Restaurant
by Nadine Lloyd

Ingredients:
(Serves 4-6)
-
4 tablespoons grapeseed oil
-
2 large lamb shanks
-
1 large brown onion – thinly sliced
-
1 medium carrot – finely diced
-
2 small cloves garlic – finely
crushed
-
2 tablespoons beef stock powder
-
¼ teaspoon ground cloves
-
1½ teaspoons ground coriander
-
¾ bunch fresh thyme leaves
-
Sea salt and cracked black pepper –
to season
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1½ cups dry soup mix – soaked and
drained
-
1 liter (4.2 cups) water
-
1 large potato – medium cubes
Method:
Preheat 2 tablespoons grapeseed oil in a large heavy-based nonstick saucepan. Lightly season the lamb with salt and pepper.
Fry the lamb shanks until golden brown on all sides. About 5-8 minutes. Remove the lamb from saucepan and set aside.
Reduce the heat to medium, then add the remaining 2 tablespoons grapeseed oil to the saucepan. Lightly stir-fry the onion, carrot, and garlic until the garlic becomes fragrant. About 3-5 minutes.
Stir in the beef stock powder, ground cloves, ground coriander, fresh thyme leaves, salt, and pepper. De-glaze the saucepan with water.
Fold in the soup mix and return the lamb shanks to the saucepan. Reduce the heat to low, cover and slowly simmer for 4-6 hours; occasionally stirring and adding in extra water (if required).
Slowly simmer the soup until the lamb falls away from the bone. Fold in the potato and simmer for a further 10-12 minutes, or until the potato becomes soft.
Remove the lamb shanks from the soup and shred the meat from the bone.
Add the shredded lamb back into the soup.
Serve hot.