Lamb Shank Soup - Australia

"This recipe has been submitted for play in ZWT8 - Australia/New Zealand. The recipe was found at Chow Down, Down Under - Aussied Recipes by Linda This sounds so easy and quick to make. Perfect for me."
photo by Peter J photo by Peter J
photo by Peter J
photo by breezermom photo by breezermom
photo by twissis photo by twissis
Ready In:
2hrs 45mins




  • Place all the prepared ingredients into a large saucepan and cover with water, simmer for 2 hours, then remove the shanks and strip the meat from the bone and return the meat to the soup and simmer for 30 minutes.
  • Crusty bread or damper go well with this soup.

Questions & Replies

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  1. breezermom
    This is easy to make, and I love that it sits on the stove for hours so you can go ahead and do other things that need to be done. I found the addition of an envelope of chicken noodle soup a bit odd, but it did act as a filler. The soup turned out very thick, so if you prefer a thinner soup, add more water or decrease the amount of chicken noodle soup that you add. I browned my lamb shank before starting the soup.....something I've always done and just couldn't break the habit. Otherwise, made as posted. I'd probably add more veggies next time....either way, this soup was delicious and I enjoyed it very much tonight. Thanks for sharing! Made for ZWT8.
  2. twissis
    Made for ZWT-8 & I echo most of what Andi said. This easy-fix is veggie-rich & warms the soul. (I'm even starting to talk like Andi again, BK) I added some peas & corn leftover from another recipe. Also like Andi, my packet of chicken soup had tiny pasta in it. Even at a simmer, the soup needs a little watching for more liquid. I added water at 1 hr & again at 2 hrs when I returned the meat to the soup for the final 30 min simmer. The cook is in control & can get a watery soup, thick soup or a more stew-like soup. I did add 1 prep step at the start. In the soup pot, I seared the lamb shanks in a sml amt of olive oil & then went on to assemble the other ingredients. DH enjoyed your soup late last nite after getting home from his fishing trip & went to bed both full & happy. Thx for sharing this recipe w/us.
  3. Andi Longmeadow Farm
    This is a gloriously easy, awesome soup, that used fresh veggies from the garden. Although it's hot outside, nothing better at the end of the day then to come in and have a bowl of this hearty soup, while you put your feet up and let the day deflate like a balloon 5 days out. I added fresh celery, fresh new potatoes, and fresh zucchini. The packet of chicken soup had rice in it, but it only served to bring this to a beautiful crescendo. I adore this recipe! Thanks, BK!
  4. dave215178
    It was really good....I added about half of a regular size cabbage because I didn't have zucchini and it turned our great. I also recommend browning the lamb for about 10 minutes before making the soup.
  5. sheepdoc
    This was very good. I was confused about the packet of chicken noodle soup, but I used 2 4.25 oz packets of Lipton chicken noodle soup starter and it turned out tasty. The noodles were a little mushy. Maybe it should go in at the 20 minute mark.


I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
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