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Lamb Shank Soup

Recipes for Home and Restaurant

by Nadine Lloyd

Lamb Shank Soup Recipe 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

  • 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.

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