Lamb Shank Soup Australia Recipes

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LAMB SHANK AND BARLEY SOUP WITH LOTS OF VEGIES



Lamb shank and barley soup with lots of vegies image

Ask your butcher for some large hindquarter shanks, perfect for this soup.

Provided by Caroline Velik

Categories     Starter/Entree

Time 1h30m

Yield MAKES about 2 litres

Number Of Ingredients 16

2 tbsp olive oil
2 large meaty lamb shanks
50g butter
2 large onions, finely sliced
2 large cloves garlic, sliced
4 medium carrots, halved lengthways and sliced
1 leek, halved lengthways and sliced
2 sticks celery, sliced
1 parsnip, peeled, cut in half lengthways and thinly sliced
Sprig thyme
2 large waxy potatoes, peeled and diced
2 litres water
½ cup pearl barley
Fresh bayleaf
Sea salt and freshly ground pepper
1 cup fresh parsley sprigs

Steps:

  • Heat oil in a large heavy-based pot. Brown shanks on all sides, remove from pot and set aside. Melt butter, then add onions, garlic, carrots, leek, celery, parsnip and thyme. Cook over low heat for 15 minutes until softened. Add potatoes and cook for five minutes. Add water, pearl barley, shanks and bay leaf. Bring to the boil, then reduce heat and simmer for 60 minutes, until shanks are tender and meat is falling off the bone. Remove shanks and shred meat with your fingers or a fork. Discard bones. Return lamb to the pot. Season with salt and pepper, add chopped parsley and serve.

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

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

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

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.

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