Lamb Shank And Vegetable Soup Recipes

LAMB SHANK AND BARLEY SOUP WITH LOTS OF VEGIES

Steps:

• Heat oil in a large heavy-based pot. Brown shanks on all sides, remove from pot and set aside. Melt butter, then add onions, garlic, carrots, leek, celery, parsnip and thyme. Cook over low heat for 15 minutes until softened. Add potatoes and cook for five minutes. Add water, pearl barley, shanks and bay leaf. Bring to the boil, then reduce heat and simmer for 60 minutes, until shanks are tender and meat is falling off the bone. Remove shanks and shred meat with your fingers or a fork. Discard bones. Return lamb to the pot. Season with salt and pepper, add chopped parsley and serve.

LAMB SHANK SOUP

Steps:

• STOCK: Place all the ingredients for the stock in a large saucepan and cover with water.
• Bring to the boil, then reduce to a very low simmer and cook for about 2 hours, or until the meat is tender enough to fall off the bones.
• Strain, reserving the liquid and meat and discarding the vegetables.
• Shred the meat and refrigerate.
• Cool overnight, refrigerate, then remove the fat from the top of the stock and discard the following day.
• SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.
• Bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally.
• Season well to taste, add the reserved meat and heat through well.
• Serve with crusty buttered bread!

LAMB, BARLEY AND VEGETABLE SOUP

Steps:

• Put all the vegetables into the slow cooker.
• Pour over the stock & tomatoes, mix together.
• Add in the bay leaves. rosemary and barley.
• Push in the shanks.
• Cover and set to cook on low for 8 hours.
• Remove shanks, shred meat from bones.
• Return meat to slow cooker and stir through.
• Season to taste.

NANNA'S SLOW COOKER LAMB SHANK AND VEGETABLE SOUP

Steps:

• Grate the zucchini, carrots, parsnips, turnips, and swede. Finely dice the onion and potato, then thickly dice the celery.
• Add all the grated and chopped vegetables to the slow cooker. Along with the rice, soup mix, powdered chicken shock, and vegeta.
• Make a well in the center and pour in 1 liter of water. Mix well.
• Once mix, press the lamb shanks down into the mixture and top up the water till it reaches the max level on your slow cooker.
• Put on the lid and set to low and let it cook for 8 hours.
• Once you reach the 6-hour mark, take the lamb shanks out and set them aside to cool. Give the mixture a stir and top on the water till it reaches the max level again.
• Once cooled, tear off the meat into bite-size chunks and add the meat back into the slow cooker. Stir well and let cook for the remaining time.
• Serve as is or with some cut up breadstick

LAMB SHANK AND VEGETABLE SOUP

Steps:

• Heat oil in a large stock pot/saucepan.
• Brown shanks well all over.
• Transfer to a plate.
• Add onions and garlic to pan.
• Saute until onions are tender.
• Stir in carrots, potatoes, turnip and pasrnip.
• Cook for 1 minute.
• Blend in remaining ingredients.
• Return shanks to pot.
• Bring to the boil.
• Reduce heat.
• Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required).
• Transfer shanks to a dish.
• Remove meat and chop roughly.
• Add meat to soup.
• Heat gently.
• Serve with bread.

LAMB AND VEGETABLE SOUP

Steps:

• Place a 6-qt. Dutch oven or heavy-bottomed soup pot over medium-high, heat. Heat the oil then add 1/3 of the lamb cubes and sear, turning occasionally until well browned. Transfer to a plate and repeat browning the lamb in batches until all the lamb is seared. Reserve
• Reduce the heat to medium and add the onions, leeks and fennel to the pot. Cook for 3-4 minutes until the onions are lightly browned. Add the garlic and cook for another 30 seconds.
• Return the lamb to the pot and add the chicken broth, wine, tomatoes, thyme bundle, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for about 1-1/2 hours until the lamb is tender.
• Add the potatoes and carrots and continue to cook for another 30-40 minutes until the vegetables are fork-tender. Remove and discard the remains of the thyme bundle and the bay leaves. Taste and adjust seasoning if necessary.
• Ladle the soup into bowls and garnish with fresh thyme sprigs or chopped parsley. Serve with warm crusty bread.

HEALTHY LAMB SHANK & VEGETABLE SOUP RECIPE

Steps:

• Place lamb shanks in the pot with water and simmer for 2 hours. 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. Shred the meat from the lamb shanks and dice. Place in a bowl to add later. 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. Remove any scum (fat) that has risen to the top. 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. Add pepper and cooked diced meat. 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.