Lamb Shank and Vegetable Soup
Warm your soul with this hearty Lamb Shank and Vegetable Soup, a rich and comforting one-pot meal perfect for chilly evenings. Tender, fall-off-the-bone lamb shanks simmer gently alongside a medley of vibrant vegetables—carrots, celery, potatoes, and zucchini—in a flavorful broth infused with aromatic herbs like rosemary and thyme. This slow-cooked masterpiece combines the depth of beef stock with the tang of diced tomatoes, creating a nourishing and satisfying dish. Ideal for feeding a crowd, this soup comes together with just 20 minutes of prep and is best enjoyed with a sprinkle of fresh parsley and a side of crusty bread. A true showcase of rustic flavors, this lamb shank soup is destined to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces lamb shanks
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic, minced
- 2 medium potatoes, diced
- 1 medium zucchini, diced
- 1 14-ounce can canned diced tomatoes
- 6 cups beef stock
- 1 piece bay leaf
- 1 sprig fresh rosemary sprig
- 2 sprigs fresh thyme sprigs
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large, heavy-based pot over medium-high heat.
Season the lamb shanks with salt and black pepper, then sear them in the pot until browned on all sides. This should take about 8-10 minutes. Remove the lamb shanks and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another minute until fragrant.
Return the lamb shanks to the pot, then add the diced potatoes, zucchini, and canned diced tomatoes (including their juices).
Pour in the beef stock, ensuring the lamb shanks are fully submerged. Add the bay leaf, rosemary sprig, and thyme sprigs.
Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer for 2 to 2.5 hours, or until the lamb shanks are tender and the meat is falling off the bone.
Remove the lamb shanks from the pot and shred the meat, discarding the bones. Return the meat to the soup.
Taste the soup and adjust seasoning with salt and black pepper, if needed.
Remove the bay leaf, rosemary, and thyme sprigs before serving.
Ladle the soup into bowls and garnish with chopped parsley. Serve warm with crusty bread, if desired.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 8650 mg | 376% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 33.3 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 5599 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
