Healthy Lamb Shank Vegetable Soup Recipes

HEALTHY LAMB SHANK & VEGETABLE SOUP RECIPE

Steps:

• Place lamb shanks in the pot with water and simmer for 2 hours. Remove shanks and strain excess stock and refrigerate until set, about 4 hours or overnight. Remove the fat off the top of the stock. Dispose of fat. Shred the meat from the lamb shanks and dice. Place in a bowl to add later. In a large saucepan bring stock water, 6 cups of water, 1 cup of barley or soup mix to the boil. Cover and set aside without cooking for 1 hour. Remove any scum (fat) that has risen to the top. Cook for ½ hour and then add chopped up potatoes, onion, turnip, celery and carrot. Cook for another ½ hour or until vegies are soft. Add pepper and cooked diced meat. Serve with bread or bread rolls Recipe from Deadly Tucker cookbook (Aboriginal & Torres Strait Islander-FOODcents manual, 2006), North Metropolitan Health Service, Department of Health WA. Reproduced with permission.

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 VEGETABLE SOUP

Steps:

• Heat oil in a large stock pot/saucepan.
• Brown shanks well all over.
• Transfer to a plate.
• Add onions and garlic to pan.
• Saute until onions are tender.
• Stir in carrots, potatoes, turnip and pasrnip.
• Cook for 1 minute.
• Blend in remaining ingredients.
• Return shanks to pot.
• Bring to the boil.
• Reduce heat.
• Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required).
• Transfer shanks to a dish.
• Remove meat and chop roughly.
• Add meat to soup.
• Heat gently.
• Serve with bread.