Lamb Shank Soup Australia
Warm up with a hearty bowl of Lamb Shank Soup, a classic Australian comfort food that’s perfect for cozy nights or family gatherings. This slow-simmered soup is rich with tender, fall-off-the-bone lamb shanks infused with robust flavors of rosemary, thyme, and bay leaves. Packed with a medley of wholesome vegetables like carrots, celery, and potatoes, and simmered in a savory blend of beef stock and canned tomatoes, it delivers a deeply satisfying, melt-in-your-mouth experience in every spoonful. This lamb shank soup recipe is easy to follow, featuring simple ingredients and rewarding results, making it an irresistible option for anyone craving an authentic Australian-style meal. Garnished with fresh parsley and served with crusty bread, it’s the ultimate one-pot comfort dish for chilly evenings.
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Recipe Information
Ingredients
- 2 pieces lamb shanks
- 2 tablespoons olive oil
- 2 medium (diced) onions
- 3 medium (sliced) carrots
- 3 medium (sliced) celery stalks
- 4 cloves (minced) garlic
- 3 medium (peeled and cubed) potatoes
- 400 grams canned diced tomatoes
- 1.5 liters beef stock
- 2 cups water
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 tablespoons (chopped, for garnish) parsley
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.
Season the lamb shanks generously with salt and black pepper. Sear the lamb shanks in the pot, turning occasionally, until browned on all sides. This should take about 8–10 minutes. Remove the shanks and set them aside.
In the same pot, add the diced onions, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
Stir in the minced garlic and cook for an additional 1–2 minutes until aromatic.
Return the lamb shanks to the pot. Add the canned diced tomatoes, beef stock, water, bay leaves, dried thyme, and dried rosemary. Stir to combine.
Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the pot with a lid and let it cook for 1.5 hours, stirring occasionally.
After 1.5 hours, add the cubed potatoes to the pot. Stir well and continue simmering for another 30 minutes, or until the lamb is tender and falling off the bone, and the potatoes are cooked through.
Remove the lamb shanks from the soup. Shred the meat off the bone using two forks, then return the shredded meat to the pot. Discard the bones and bay leaves.
Taste the soup and adjust the seasoning with additional salt and black pepper if necessary.
Ladle the soup into bowls, garnish with chopped parsley, and serve hot with crusty bread if desired.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 9532 mg | 414% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 53.9 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 8609 mg | 183% | |
*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.
