Lamb Shank & Vegetable Soup
Prep: 15 mins
Cook: 180 mins
6 serves Serves: 6
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Enjoy it now, then freeze the leftovers for a ready-made meal!
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Ingredients

  • 4 lamb shanks
  • 6 cups water
  • 1 cup barley or soup mix
  • 4 medium potatoes , diced
  • 1 large onion, chopped
  • 1 small turnip, peeled and diced
  • 2 sticks celery, finely chopped
  • 1 carrot, peeled and finely chopped
  • pepper

Method

  1. Place lamb shanks in the pot with water and simmer for 2 hours.
  2. Remove shanks and strain excess stock and refrigerate until set, about 4 hours or overnight. Remove the fat off the top of the stock. Dispose of fat.
  3. Shred the meat from the lamb shanks and dice. Place in a bowl to add later.
  4. In a large saucepan bring stock water, 6 cups of water, 1 cup of barley or soup mix to the boil. Cover and set aside without cooking for 1 hour.
  5. Remove any scum (fat) that has risen to the top.
  6. Cook for ½ hour and then add chopped up potatoes, onion, turnip, celery and carrot. Cook for another ½ hour or until vegies are soft.
  7. Add pepper and cooked diced meat.
  8. Serve with bread or bread rolls

Recipe from Deadly Tucker cookbook (Aboriginal & Torres Strait Islander-FOODcents manual, 2006), North Metropolitan Health Service, Department of Health WA. Reproduced with permission.


  • recipe step image
    Ingredients
  • recipe step image
    Utensils
  • recipe step image
    Place meat in the pot with water and simmer for 2 hours. Remove meat and strain excess stock.
  • recipe step image
    Place meat in fridge until set. Throw away the fat floating on top. Shred the meat from the lamb shanks and dice. Place in a bowl to add later.
  • recipe step image
    Place stock from fridge in a big saucepan, add 6 cups of water.
  • recipe step image
    Add 1 cup of barley or soup mix to the stock, boil. Cover and set aside without cooking for 1 hour.
  • recipe step image
    Throw away any scum (fat) that has risen to the top.
  • recipe step image
    Cook for 30mins, then add chopped up potatoes, onion, turnip, celery and carrot.
  • recipe step image
    Cook for another 30mis until vegies are soft. Add pepper and cooked diced meat.
Serving Suggestion: Serve with bread or bread rolls

Healthy tip!

To eat less saturated fat, choose leaner cuts of meat and and trim the fat off meat before cooking.

More tips

Nutrition Information

per serving per 100g
Energy 1598 kJ 263 kJ
Protein 29.8 g 4.9 g
Fat, total 12.9 g 2.1 g
— saturated 4.7 g 0.8 g
Carbohydrate 32.9 g 5.4 g
— sugars 3.2 g 0.5 g
Sodium 87 mg 14 mg
Fibre 6.3 g 1 g

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