Lamb Shank Soup

Recipe by JustJanS
READY IN: 4hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
  • STOCK
  • 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)
  • SOUP
  • 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
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DIRECTIONS

  • 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!
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