SOUP RECIPES WITH LAMB RECIPES

Name: Lamb Shank Soup
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 2 1/2 litres
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

LAMB SHANK SOUP RECIPE - FOOD.COM

Lamb Shank Soup Recipe - Food.com 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!

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Cook Time 4 hours

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, FatContent 40.8, SaturatedFatContent 16.6, CholesterolContent 290.5, SodiumContent 1680.5, CarbohydrateContent 38.1, FiberContent 8.4, SugarContent 13.8, ProteinContent 89.9

LAMB AND BARLEY SOUP RECIPE - FOOD.COM

Lamb and Barley Soup Recipe - Food.com image

I grew up eating Campbell's Scotch Broth soup but when I tried it as an adult it was lacking. So I came up with my own version. This is a hearty soup for a cold day. Note: I usually make this soup ahead of time so I can refrigerate it and skim off any fat from the lamb.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lamb stew meat, with bones (neck bones)
2 cups water
5 cups beef broth
1 bay leaf
1 1/2 stalks celery, 1/2-inch dice
1 large carrot, peeled and cut into 1/2-inch dice
1 turnip, peeled and cut into 1/2-inch dice
1 onion, diced
1 leek, white and light green part only, cut into 1/4-inch slices
1/4 teaspoon dried thyme
1/2 cup barley
salt
pepper
garlic powder

Steps:

Season the lamb with salt, pepper and garlic powder.
Place the lamb in a baking pan and brown both sides of the lamb under the broiler.
Put the beef broth, water, bay leaf and lamb into a soup pot.
Bring to a boil, reduce heat and simmer, covered, for 1 hour.
Remove the bay leaf and lamb from the pot, allow to cool slightly and remove the meat from the bones. Discard the bones and bay leaf.
Return the meat to the pot and add the vegetables, barley and thyme.
Cover and simmer for 1 hour.
Add salt and pepper to taste.

Nutrition Facts : Calories 431.4, FatContent 14.4, SaturatedFatContent 4.9, CholesterolContent 163.8, SodiumContent 620.1, CarbohydrateContent 18, FiberContent 4.1, SugarContent 3, ProteinContent 55.2

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