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    Home » Mains

    Lamb Shank Soup

    Published: Mar 14, 2021 · Modified: Nov 23, 2021 by Lee-Ann · 2 Comments

    Jump to Recipe - Print Recipe

    This Lamb Shank Soup makes a great autumn dinner - slowly braised lamb shanks in a warming vegetable soup. Perfect no-fuss family food for the changing weather.

    My new recipe for you guys today is Lamb Shank Soup. Yes, I have found another way to include my favourite protein in our dinner rotation - win! The weather in this part of the world is starting to change, and this soup is perfect autumn food.lamb and vegetable soup in a white bowl

    Also a big plus is this lamb soup has hardly any hands on time, so dinner is a breeze.

    Table of Contents

    • Ingredients you will need for this recipe
    • How to make this recipe
    • My top tips for making this recipe
    • Serving suggestions and ideas for add-ins
    • Other recipes you may enjoy
    • Lamb Shank Soup
      • Ingredients
      • Instructions
      • Notes

    Ingredients you will need for this recipe

    • lamb shanks
    • olive oil for frying
    • bacon
    • carrots
    • baby fennel bulb
    • brown onion
    • chats/baby/mini potatoes
    • tomato paste
    • fresh garlic
    • fresh thyme
    • fennel seeds
    • dry white wine
    • beef stock
    • salt
    • water

    *Please see the recipe card below for exact quantities and detailed instructions

    Bonus Tip
    Would you like more lamb recipes? Why not check out my guide to all things Lamb - it's got heaps of hints and tips to get the best from each cut of lamb, plus ALL of my lamb recipes in one place!

    How to make this recipe

    1. Fry the lamb shanks on all sides until well browned, then remove and set aside.
    2. Meanwhile, place fennel seeds in a small frying pan and fry until slightly browned and fragrant, then finely grind in a mortar and pestle and set aside.process shots showing how to cook recipe
    3. Add fennel, carrots, bacon, onion and potatoes to the pot and fry until starting to soften.
    4. Mix in garlic and tomato paste and fry for 1 minute.images showing how to make the recipe
    5. Then add wine and allow to reduce slightly.
    6. Add thyme leaves, roasted fennel seeds and salt plus return shanks to the pot. Top with stock and water and bring to a simmer.images showing process of cooking the recipe

    My top tips for making this recipe

    • Brown your shanks well, this is the stage that really helps build the flavour.
    • You may notice from the process shots above that my shanks were halved in the middle. This is how they came when I purchased them, and isn't necessary to the recipe at all. Full shanks are great.
    • The dry toasted fennel seeds may seem like a bit of a bother, but they give the most wonderful warm flavour to this lamb soup. Please don't skip this step! If you don't have a mortar and pestle you could use a spice grinder.

    Serving suggestions and ideas for add-ins

    • You could bulk this soup out a little more by adding in some small macaroni pasta or israeli/giant couscous towards the end of the cooking time.
    • You could add in more vegetables like celery or parsnips.
    • Lots of crusty bread on the side, of course!

    Other recipes you may enjoy

    Lamb Mince Family Style Pie - this is a rich and hearty pie made with lamb mince (ground lamb). Super easy, the whole family will love this rustic lamb pie.

    Moroccan Style Lamb Shanks - soft, tender lamb shanks, slow-cooked with moroccan spices until the meat just falls away from the bone.

    lamb and vegetable soup in a white bowl

    Lamb Shank Soup

    Lamb Shank Soup - tender, slowly braised lamb shanks in a warming vegetable soup. Perfect family food for the changing weather.
    Print Pin Rate
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    Total Time: 1 hour 45 minutes
    Serving: 4
    Calories: 437kcal
    Author: Lee-Ann Grace

    Ingredients

    • 2 lamb shanks fat trimmed
    • 1 tablespoon olive oil
    • 300 g bacon roughly chopped
    • 3 carrots chopped
    • 1 baby fennel bulb chopped
    • 1 brown onion chopped
    • 6 chats/mini/baby potatoes chopped
    • 4 fresh garlic cloves crushed
    • 2 tablespoon tomato paste
    • 2 tablespoon fennel seeds
    • 3 teaspoon fresh thyme leaves
    • 250 ml dry white wine 1 cup
    • 1 L beef stock 4 cups
    • ½ teaspoon fine salt
    • 500 ml water 2 cups

    Instructions

    • In a dutch oven or large heavy-based pot, heat the olive oil (1 tbsp) and fry the lamb shanks (2 - trimmed) on all sides until well browned, then remove and set aside. 
    • Meanwhile, place fennel seeds (2 tbsp) in a small frying pan and toast over low heat until slightly browned and fragrant. Remove from the pan then finely grind in a mortar and pestle and set aside.
    • Add baby fennel bulb (1 - chopped), carrots (3 - chopped), bacon (300g - roughy chopped), brown onion (1 - chopped) and chat potatoes (6 - chopped) to the pot and fry until they start to soften.
    • Mix in garlic (4 cloves - crushed) and tomato paste (2 tbsp) and fry for 1 minute. Then add dry white wine (250ml/1 cup) and allow to reduce slightly.
    • Add fresh thyme leaves (3 tsp), ground toasted fennel seeds, fine salt (½ tsp) and reserved shanks to the pot. Top with beef stock (1L/4 cups) and water (500ml/2 cups), and simmer until lamb is tender and vegetables are cooked through. About 1 to 1½ hours depending on the size of your shanks.
    • When lamb is tender, remove the shanks from the soup base and shred the meat, discarding bones and fat. Return shredded lamb to soup base and serve.

    Notes

    • Brown your shanks well, this is the stage that really helps build the flavour.
    • You may notice from the process shots above that my shanks were halved in the middle. This is how they came when I purchased them, and isn't necessary to the recipe at all. Full shanks are great.
    • The dry toasted fennel seeds may seem like a bit of a bother, but they give the most wonderful warm flavour to this lamb soup. Please don't skip this step! If you don't have a mortar and pestle you could use a spice grinder.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

     

    Reader Interactions

    Comments

    1. Elizabeth Grochulski

      December 12, 2021 at 10:45 am

      Can you cook Lamb Shanks soup in a crockpot?

      Reply
      • Lee-Ann

        December 12, 2021 at 11:55 am

        I don't see why not Elizabeth! You will still need to brown the shanks etc before they go into the crockpot, this is where you get your maximum flavour from. I would start on the stove, then at the end of step 4, I would transfer to the crockpot. Hope this helps!

        Reply

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