Lamb shank broth
Vegetable packed soup with tender lamb
4
Serves
15 mins
Prep Time
2 hrs 30 mins
Cook Time
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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Ingredients
2-3 Quality Mark lamb shanks
2L vegetable stock
bay leaf
A sprig of fresh thyme
A sprig of fresh rosemary
1 onion
diced
2 Tbsp pearl barley
uncooked
1 carrots
diced
1 leek
finely sliced
1 turnip
peeled and diced
1/3 swede
peeled and diced
1 celery
finely sliced
1/4 cup flat-leaf parsley
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.
Nutrition Information per Serving (802g)
This nutrition analysis is based on 4 serves and does not include the optional sriracha sauce to serve.
Energy
1106kJ (264 kcal)
Protein
22.4g
Total Fat
10.8g
Saturated Fat
4.1g
Carbs
16.0g
Dietary Fibre
6.6g
Sodium
1380mg
Iron
5.1mg
Zinc
5.1mg
Vitamin B12
0.8µg
