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    You are in: Home / Australian / Lamb Shank Soup Recipe
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    Lamb Shank Soup

    Lamb Shank Soup. Photo by JustJanS

    1/2 Photos of Lamb Shank Soup

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    JustJanS's Note:

    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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    Ingredients:

    Yield:

    litres

    Units: US | Metric

    STOCK

    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

    Directions:

    1. 1
      STOCK: Place all the ingredients for the stock in a large saucepan and cover with water.
    2. 2
      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.
    3. 3
      Strain, reserving the liquid and meat and discarding the vegetables.
    4. 4
      Shred the meat and refrigerate.
    5. 5
      Cool overnight, refrigerate, then remove the fat from the top of the stock and discard the following day.
    6. 6
      SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.
    7. 7
      Bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally.
    8. 8
      Season well to taste, add the reserved meat and heat through well.
    9. 9
      Serve with crusty buttered bread!

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    Ratings & Reviews:

    • on October 06, 2003

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2008

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2005

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Lamb Shank Soup

    Serving Size: 1 (3846 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 894.3
     
    Calories from Fat 367
    41%
    Total Fat 40.8 g
    62%
    Saturated Fat 16.5 g
    82%
    Cholesterol 290.5 mg
    96%
    Sodium 1680.5 mg
    70%
    Total Carbohydrate 38.0 g
    12%
    Dietary Fiber 8.3 g
    33%
    Sugars 13.8 g
    55%
    Protein 89.8 g
    179%

    The following items or measurements are not included:

    soup mix

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