Lamb Shank Soup

"This is my mum's recipe, which I made just recently. My son's girlfriend wanted the recipe, so I figure this is the easiest way to give it to her! If you like hearty old-fashioned soup, this is a good stick-to-your-ribs one! Cook time includes making the stock, then next day, the soup, but not the sitting overnight!"
photo by JustJanS photo by JustJanS
photo by JustJanS
photo by Arlene K. photo by Arlene K.
photo by Arlene K. photo by Arlene K.
photo by Peter J photo by Peter J
Ready In:
4hrs 30mins
2 1/2 litres



  • 3 lamb shanks
  • 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


  • 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!

Questions & Replies

default avatar
  1. Arlene K.
    Love this soup so far yummy stock i did it with vegetable stock and water havent finished yet so easy looks so good
    • Review photo by Arlene K.
  2. velochick
    Do you add the stock to the soup or do you keep it for another dish. Sorry but I’m not very good at cooking!
  3. Arlene K.
    I am asking when finished like the stock and meat cut up wont meat be dry next day was going to leave it till next day cut it up
    • Review photo by Arlene K.


  1. Geema
    I loved making this old fashioned, delicious soup that fed our bodies and souls. We had visions of being transported to the Outback living in wilder, yet simplier times. I did not vary too much from this recipe except to add less water to the soup since my DH likes a thick, chunky soup. I loved the turnips, and cubed them before I noticed that I should have grated them. They were wonderful cubed and I recommend doing that. The leftovers are in the freezer and we can't wait. Thanks JanS!
  2. LBella
    Very Tasty. A lovely stew/soup that everyone in my household loved. I added a pack of Lamb Ragout flavour mix instead of the onion soup and it was very awesome.
  3. Stardustannie
    A very satisfying winters soup! Only after we had had almost finished the pot did I remember I had forgotton to add the onion soup mix...will use it next time but it was delightful and flavoursome even with out it.
  4. Peter J
    Really good and satisfying, I love these non-blended hearty soups and they make a great meal in themselves. Only small change I made was I used part of a side of lamb so just used 2 shanks plus a few of ther other small cuts that amounted to about the same amount of meat.
  5. I'mPat
    A real rib sticker soup/stew and we loved it. I served it with big chunky recipe #13889 (as a change from crusty bread) and we (the DM, DS and myself) thoroughly enjoyed. Thank you Jan, made for Edition 5- Make My Recipe - a game of tag.


<p><img src= alt= width=400 height=300 /><img src= alt= width=400 height=300 /><img src= alt= width=400 height=300 /><img src=!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /><img src=!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /><img src=!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /> <object width=288 height=192 data= type=application/x-shockwave-flash> <param name=data value= /> <param name=flashvars;RGB=0x000000&amp; /> <param name=src value= /> </object> <img src=!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /><br />Thanks for visiting my page and thanks too to any of you who take the time to make, review or photograph one of my recipes. <br /><br />I came to Recipezaar&nbsp;9 years ago looking for a duck salad recipe. Bergy answered my request, I took a look around the site and joined that day (January 18th 2002). I can't remember my life without Recipezaar. I've made (and met) many wonderful friends through it.</p> <p>In 2005, I was invited to host the brand new Australian/New Zealand forum, but quit that role recently and am really enjoying just being a Groupie!<br /><br />I am married to Russell. He was a widower with 3 teenage boys and I was a single parent with two little boys when we met in Feb 1992. We now have 5 wonderful grown men (my baby is 26),&nbsp;5 beautiful partners (we finally got the girls) 2 special grandsons, and count ourselves so lucky. The night Russ and I met, we stayed up until 6am talking about food and wine and 18 years later, we are still doing it!&nbsp;</p> <p>This mutal love of food lead to a huge weight gain for both of us (both around 110kgs) so at the end of March 2010, I&nbsp; decided enough is enough and&nbsp; embarked on my own weight loss program. We've reduced fat intake and protein portions, upped fibre (so lots of fresh fish, veg, salads and a bit more fruit), reduced alcohol and stopped snacking (unless it's a piece of fruit or a pickled onion or cucumber). I have lost&nbsp;33 kg (or around&nbsp;72 lbs) to date&nbsp;(August 2011)and &nbsp;I've gone from an Aus size 24 (US 20) to my current 14/16 (US 10/12)&nbsp;I'd like to lose a futher&nbsp;8 kgs, but one step at a time! Russ&nbsp;&nbsp;has lost 38 kg so is the lightest he's been since arriving in Australia 32 years ago! I&nbsp; get a shock these days when I do the laundry cos his clothes are so SMALL!!!</p> <p>People often say they are amazed because losing weight is so hard but I'm amazed at how easy this is. And so much nicer than the alternative I was looking at-lap banding! I can go out and eat and drink as I wish, then come home and be sensible. It's certainly working for us! I can walk, get up and down off the floor or ground, and I now&nbsp;buy clothes&nbsp; because I like them, not just because they fit!). My blood pressure has gone from dangerous to perfect, my cholesterol and blood sugars are perfect and way back into normal now so it's been really good from a health aspect too.</p> <p>For every day this has taken, I feel like I've been given back two-my life has changed so much with the things I now feel I can do. I even managed to walk almost 11ks around the big red rock Uluru in the top picture and I know I couldn't have done it 12 months before. My eventual aim is to ride on the FRONT of the camel-recently, I had to ride on the back as I'm heavier than&nbsp;Russ lol. But twelve months ago I couldn't ride at all as I was out of the weight range to do so!</p> <p>Once upon a time, I used to be a chef, cooking for a living, but now just really enjoy cooking for the two of us, family and friends. I think that my food knowledge has really helped in our weight loss though.</p> <p>The&nbsp;middle photo&nbsp;was at my starting weight of&nbsp;110kg taken in Feb 2010 and the&nbsp;bottom&nbsp;taken January 2011 and 24kg lighter, the TOP taken in April 2011 and 27kgs lighter!&nbsp; I can see the difference even if you can't LOL. I wish I knew how to edit them into order.</p> <p>Russ and I still&nbsp;love our food-we wake up thinking about dinner and go to sleep remembering it. I especially like light, bright Asian food and if it has duck in it, that's an added bonus. We are keen fisher people and keep ourselves well supplied with fresh fish, squid, crabs and fresh yabbies (crawfish). <br /><br />In February 2006 we headed off on what was to be&nbsp; 3 years and two months travelling Australia. It was the most wonderful time of our lives but all things must end and in May 2009, we moved into a brand new villa unit. I&nbsp; realised then how much I had missed my own laundry room, kitchen and sofa (all things I took for granted until we travelled in our caravan).&nbsp; Since coming home, we've spent the winters travelling and fishing in the warm northerly parts of Australia and the summers in our gorgeous little home amongst friends and family. It's a wonderful life and I feel so very privilaged to be able to experience it!</p> <p>When we leave home to travel, we take along all the food in our pantry, carry a domestic freezer, vacuum sealer,&nbsp;all our knives and favourite cookware and eat&nbsp;exactly the same as we would at home (perhaps we eat more fresh seafood)-we aren't on vacation-we're just living somewhere else!<br /><br /><br />Why did I give you the stars that I gave you??? <br />5 stars=awsome, fantastic, amazing, nothing to complain about <br />4 stars=very good, but I added something, felt it needed something, the recipe wasn't particularly well written or it really wasn't awesome, fantastic or amazing, just very good <br />3 stars=it was OK <br />2 stars=it was forgetable <br />1 star=no one could/would eat it tonight, tomorrow or ever again <br /><a href=><br /></a></p>
View Full Profile

Find More Recipes