Lamb Shank Soup Australia Recipes

LAMB SHANK SOUP - AUSTRALIA

Lamb Shank Soup - Australia image

This recipe has been submitted for play in ZWT8 - Australia/New Zealand. The recipe was found at Chow Down, Down Under - Aussied Recipes by Linda This sounds so easy and quick to make. Perfect for me.

Provided by Baby Kato

Categories Lunch/Snacks

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 lamb shanks
2 carrots, diced into small cubes
2 zucchini, diced into small cubes
1 onion, diced
4 garlic cloves, crushed
1 (8 ounce) packet chicken noodle soup
1/2 teaspoon black pepper, fresh ground
2 beef bouillon cubes
1 bay leaf

Steps:

Place all the prepared ingredients into a large saucepan and cover with water, simmer for 2 hours, then remove the shanks and strip the meat from the bone and return the meat to the soup and simmer for 30 minutes.
Crusty bread or damper go well with this soup.

LAMB SHANK SOUP

Lamb Shank Soup image

This is my mum's recipe, which I made just recently. My son's girlfriend wanted the recipe, so I figure this is the easiest way to give it to her! If you like hearty old-fashioned soup, this is a good stick-to-your-ribs one! Cook time includes making the stock, then next day, the soup, but not the sitting overnight!

Provided by JustJanS

Categories Stocks

Time 4h30m

Yield 2 1/2 litres

Number Of Ingredients 16

Ingredients

3 lamb shanks
1 onion, roughly chopped
2 stalks celery
2 carrots, peeled and roughly chopped
1 teaspoon black peppercorns, lightly crushed
1 clove garlic, crushed
3 -5 stalks parsley
3 -5 sprigs fresh thyme (optional)
3 stalks celery, diced finely
2 large carrots, cut into tiny dice
2 medium onions, diced
1 small swede turnip, grated
1 (40 g) packet dry onion soup mix
1 (500 g) packet dried soup mix (a mix of dried pearl barley, lentils and dried vegetables)
9 cups water
salt & freshly ground black pepper

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!

Nutrition Facts : Calories 894.4, Fat 40.8, SaturatedFat 16.6, Cholesterol 290.5, Sodium 1680.5, Carbohydrate 38.1, Fiber 8.4, Sugar 13.8, Protein 89.9

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