Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Lamb Shank Soup Recipe
    Lost? Site Map

    Lamb Shank Soup

    Lamb Shank Soup. Photo by JustJanS

    1/2 Photos of Lamb Shank Soup

    more photos

    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!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    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!

    Browse Our Top Stocks Recipes

    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!

      person 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2008

      55

      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.

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

    Read All Reviews (8)

    Advertisement

    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

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites