Lamb Shank Soup

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.

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

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

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.
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.
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.

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.

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Lamb Shank Soup

Lamb Shank Soup - tender, slowly braised lamb shanks in a warming vegetable soup. Perfect family food for the changing weather.

Course Main Course

Cuisine Modern Australian

Total Time 1 hour 45 minutes

Servings 4

Calories 437kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

• 2 lamb shanks fat trimmed
• 1 tbsp 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 tbsp tomato paste
• 2 tbsp fennel seeds
• 3 tsp fresh thyme leaves
• 250 ml dry white wine 1 cup
• 1 L beef stock 4 cups
• ½ tsp 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*

Nutrition

Calories: 437kcal