Quick & Easy

Winter lamb shank and vegetable soup

It's worth the wait.
Winter lamb shank and vegetable soup

Winter lamb shank and vegetable soup

2H 45M

This winter lamb shank and vegetable soup takes some time to make but it is oh so worth it. With just a little patience you’ll be rewarded with a hearty, meat-filled bowl of thick soup, perfect for a winter evening.

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1.Place chickpeas in a medium bowl, cover with water, stand overnight; drain. Rinse under cold water; drain.
2.Meanwhile, heat oil in a large saucepan over medium-high heat; cook lamb, in batches, until browned. Remove from pan.
3.Cook onion, carrot, celery, garlic and cumin in same pan, stirring, for 5 minutes or until onion softens. Return lamb to pan with stock and the water; bring to the boil. Reduce heat; simmer, covered, 2 hours.
4.Remove pan from heat; when lamb is cool enough to handle, remove meat from bones. Discard bones; chop meat coarsely. Refrigerate cooled soup mixture and lamb meat, covered separately, overnight.
5.Discard fat from surface of soup mixture. Place soup mixture, meat and chickpeas in a large saucepan; bring to the boil. Reduce heat; simmer, covered, 30 minutes.
6.Add silver beet and juice to soup; simmer, uncovered, until silver beet just wilts. Divide soup into serving bowls; accompany with a warmed loaf of ciabatta, if you like.

Recipe is suitable to freeze before adding silver beet. Thaw overnight in the fridge. Reheat in a saucepan and start from step 6. You need to start this recipe the day before serving.


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