Lamb shank soup is a classic winter warmer that will fill your home with delicious aromas while it slowly cooks to perfection. We’ve added barley to make this an even heartier meal. Serve on its own, or with crusty bread to help mop up the soup.
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Ingredients
Method
In large, heavy-based saucepan, heat oil on high. Brown lamb shanks 3-4 minutes, turning. Remove from pan.
Using same pan, reduce heat to medium. Saute onion, carrot and celery 3-4 minutes or until golden. Add paste, chilli and garlic and cook 1 minute, stirring.
Mix in stock, water, barley and rosemary. Return lamb to pan and bring to a boil on high. Reduce heat to low. Simmer, covered, for 2 hours or until lamb is very tender.
Remove shanks from pan. When cool enough to handle, shred meat from bones.
Return meat to pan and heat through. Season to taste. Sprinkle lamb shank soup with parsley to serve.
Lamb shank ingredient swap
The lamb shanks in this soup recipe can be replaced with lamb forequarter chops. Reduce the cooking time in step 3 by 30 minutes.
What to serve with lamb shank soup
We recommend serving the lamb shank soup with a crusty bread to help mop up the sauce.
Test Kitchen tip
Remove rosemary leaves by running pinched fingers down stalk against growth of the leaves.
What is lamb shank?
Lamb shank is the forequarter leg. It’s sometimes sold as drumsticks or frenched shanks if the gristle and narrow end of the bone are discarded and the remaining meat trimmed.
