Name: Lamb Shank Soup
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 2 1/2 litres
Cuisine: Australian
Ingredients: 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); 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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Lamb Shank Soup

At a Glance

Prep: 30 minutes
Cook: 4 hours
Total: 4 hours 30 minutes
Servings: 2 1/2 litres

Allergens

Wheat

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!

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Equipment

large saucepan, large stockpot, strainer, refrigerator

Ingredients

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)
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

Instructions

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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