Lamb Shank Soup
Warm, hearty, and deeply flavorful, this Lamb Shank Soup is the ultimate comfort dish for chilly evenings or when you crave something rustic yet refined. Tender, fall-off-the-bone lamb shanks are slowly simmered with a medley of hearty vegetables like potatoes, carrots, and zucchini in a rich tomato-based broth infused with aromatic rosemary, garlic, and bay leaves. The long, slow cooking process develops complex layers of flavor, resulting in a soup that is both nourishing and luxurious. Perfect for meal prepping or cozy family dinners, this one-pot wonder combines the richness of lamb with vibrant, fresh herbs like parsley for a stunningly satisfying bowl. Serve it steaming hot, and let every spoonful transport you to a culinary retreat.
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Recipe Information
Ingredients
- 2 pieces lamb shanks
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrots
- 2 stalks celery stalks
- 4 cloves garlic cloves
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 6 cups beef or lamb stock
- 2 pieces bay leaves
- 2 sprigs fresh rosemary
- 0.5 cup parsley
- 2 medium potatoes
- 1 medium zucchini
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the lamb shanks generously with salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the lamb shanks in the oil for 4-5 minutes on each side until golden brown. Remove the lamb shanks from the pot and set aside.
Dice the onion, carrots, and celery. Mince the garlic.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to coat the vegetables.
Pour in the canned diced tomatoes, beef or lamb stock, bay leaves, and rosemary sprigs. Stir well.
Return the seared lamb shanks to the pot. Ensure they are submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and allow the soup to simmer for 2-2.5 hours or until the lamb shanks are tender and falling off the bone.
While the lamb shanks are cooking, peel and dice the potatoes and slice the zucchini into bite-sized pieces.
After about 2 hours of cooking, add the potatoes and zucchini to the pot. Stir and continue cooking for 20-30 minutes, or until the vegetables are tender.
Remove the lamb shanks from the pot. Shred the meat off the bones using a fork and return the meat to the soup. Discard the bones and bay leaves.
Stir in the chopped parsley and adjust the seasoning with more salt and pepper, if needed.
Serve the soup hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 7238 mg | 315% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 54.3 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 6191 mg | 132% | |
*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.
