Lamb Shank Soup Recipes

LAMB SHANK SOUP - AUSTRALIA

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

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 SHANK AND BARLEY SOUP

Steps:

• Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler. Along with the water/stock and salt.
• Bring slowly to the boil and simmer gentley for 1 1/2 hours.
• Skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel.
• Return the stock to the stove and add all remaining ingredients. Simmer for another 1 1/2 hours.
• Remove the meat from the bones and chop into chunky pieces. Return meat to the stock and discard the bones.
• Reheat to serve. Serve sprinkled with chopped parsley or a sprig of parsley as garnish.
• This can be finely processed for babies and frozen in serving sizes.