Delicious Lamb Shank Soup Recipe

If you're looking for a dish that warms you from the inside out, look no further than Lamb Shank Soup. This hearty and flavorful soup is perfect for chilly evenings or when you need a little comfort food. The tender lamb shanks simmered in a rich broth, combined with fresh vegetables and herbs, create a meal that’s not just satisfying but also brimming with nutrients. Whether you’re serving it for a family dinner or a special occasion, this lamb shank soup will surely impress your guests and leave everyone asking for seconds. Let’s dive into the recipe!

Ingredients

Here’s what you’ll need to create this delicious Lamb Shank Soup:

• 4 lamb shanks (approximately 2-3 lbs or 900-1350 g)
• 2 tablespoons olive oil (30 ml)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 4 cups beef or vegetable broth (960 ml)
• 1 cup diced tomatoes (240 g, canned or fresh)
• 1 tablespoon tomato paste (15 g)
• 2 teaspoons dried thyme (10 g)
• 1 teaspoon dried rosemary (5 g)
• Salt and pepper to taste
• 2 cups kale or spinach, chopped (approximately 150 g)
• 1 tablespoon lemon juice (15 ml)
• Fresh parsley, for garnish

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Instructions

1. Prepare the Lamb Shanks: Season the lamb shanks generously with salt and pepper.
2. Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and brown them on all sides, about 4-5 minutes per side. Remove the shanks from the pot and set them aside.
3. Sauté Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
4. Add Liquids: Stir in the diced tomatoes, tomato paste, dried thyme, and dried rosemary. Cook for an additional 2 minutes.
5. Add Broth: Pour in the beef or vegetable broth and bring the mixture to a boil.
6. Simmer: Return the browned lamb shanks to the pot. Reduce the heat to low, cover, and let it simmer for about 2 hours, or until the meat is tender and falls off the bone.
7. Add Greens: Once the lamb is tender, remove the shanks and set them aside to cool slightly. Add the chopped kale or spinach to the pot and allow it to wilt in the broth.
8. Shred the Meat: When the lamb is cool enough to handle, shred the meat from the bones and return it to the pot. Discard the bones.
9. Finish the Soup: Stir in the lemon juice and adjust seasoning with additional salt and pepper if needed.
10. Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy your delicious Lamb Shank Soup!

FAQ

1. Can I use other cuts of meat?

Absolutely! You can substitute lamb shanks with lamb shoulder or even beef shanks if you prefer. Adjust the cooking time accordingly based on the cut of meat.

2. How long can I store the soup?

The Lamb Shank Soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing it for up to 3 months. Just make sure to cool it completely before freezing.

3. What can I serve with this soup?

This hearty soup pairs beautifully with crusty bread or a fresh garden salad. You can also serve it over rice or with a side of mashed potatoes for a fulfilling meal.

4. Can I make this soup in a slow cooker?

Yes! You can brown the lamb and sauté the vegetables as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or until the lamb is tender.

5. What are some variations for this soup?

You can customize your Lamb Shank Soup by adding other vegetables like potatoes, parsnips, or even beans for added texture and flavor. Feel free to experiment with different herbs or spices to suit your taste!

Now you have a delicious recipe for Lamb Shank Soup that’s sure to be a hit with family and friends. Enjoy the process, and happy cooking!