Lamb Shank Soup

Time: Prep 15 minutes, Cook 1-2 hours       Serves: 4         Difficulty: Easy


  • 2 lamb shanks or lamb neck chops
  • 2 cloves garlic
  • 1 onion
  • 1 tblsp olive oil
  • 400g tin tomatoes
  • 1 litre beef stock
  • salt and pepper to taste
  • fresh rosemary and parsley if you have it
  • whatever vegies you have eg; 2 carrots, 2 celery sticks, parsnip, sweet potato, zucchini, silverbeet


  • Heat oil on medium and fry garlic, onion, rosemary and lamb until meat is lightly browned.
  • Add all other ingredients, except zucchini, silverbeet and parsley.
  • Add enough water to cover everything (amount depends if you prefer thin or thick soup).
  • Bring to boil, then simmer for 1-2 hours.
  • Towards the end of cooking, take lamb out and finely cut all meat off the bones.
  • Return lamb to the pot, along with zucchini, silverbeet and parsley.
  • Simmer for another 10 minutes.
  • Enjoy on it’s own or with some crusty bread!