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Lamb Shank Broth

Vegetable Packed Broth with Tender Lamb

4

Serves

15 mins

Prep Time

2 hrs 30 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

Who can resist a vegetable packed broth with tender lamb. The perfect way to warm up on a cold winter day. We like to make extra and leave in the freezer for a healthy go-to meal when time poor.

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High Iron

High Protein

Low Carb

Dairy Free

Ingredients

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2-3 Quality Mark lamb shanks

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2L vegetable stock

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bay leaf

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A sprig of fresh thyme

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A sprig of fresh rosemary

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1 onion

diced

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2 Tbsp pearl barley

uncooked

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1 carrot

diced

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1 leek

finely sliced

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1 turnip

peeled and diced

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1/3 swede

peeled and diced

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1 celery

finely sliced

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1/4 cup flat-leaf parsley

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Sriracha sauce

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Method

To Make Broth

To Serve

1

Place the lamb shanks and herbs in a large saucepan.

2

Pour in the vegetable stock, bring up to the boil then skim away any fat that is rising to the surface.

3

Lower the heat and simmer, covered for 1 hour.

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4

Skim away any further fat, then add the onion and pearl barley and continue simmering, covered for a further 1 hour.

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5

Add the carrot, leek, turnip, swede and celery to the broth then taste and season.

6

Continue to simmer for a further 30 minutes or until the vegetables are all just tender.

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7

Remove the lamb shanks from the pan and place on a board.

8

Pull away the meat and cut into smaller pieces (pieces that will sit easily on a soup spoon).

9

Remove the herbs and discard.

10

Return the lamb to the pan, bring back up to the boil and finally check seasoning.

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Nutrition Information per Serving (802g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1106 kJ (264 kcal)

Protein

22.4g

Total Fat

10.8g

Saturated Fat

4.1g

Carbs

16.0g

Sugars

9.5g

Sodium

1380mg

Iron*

5.1mg

* Percentage of recommended daily intake (Aust/NZ)