Rosie’s Lamb Shank Soup

Cook time 1 hour 30 minutes
Servings 6


1 tsp extra virgin olive oil

2 lambs shanks (or lamb neck chops)

2 stick of celery, chopped

1 onion, chopped

2 carrots, chopped

1 swede or turnip, chopped

1 dried bay leaf

½ cup soup mix grains and pulses

2L vegetable stock (4 tsp vegetable stock powder with 2L of water)

1 tbsp white vinegar

Salt & pepper

Rosie’s Lamb Shank Soup


Heat oil in a pot over medium to high heat and add the vegetables and bay leaf. Cook for 3-4 minutes to soften and then add the soup mix grains and coat in the vegetables. Add the shanks followed by the stock and bring to the boil. Skim off impurities that come to the surface and then turn the heat to low and place a lid on. Cook for 1 hour or until the meat falls off the bone easily.

Carefully remove the meat from the soup and cool slightly. In the meantime, use a stick blender to blitz the soup so it’s smooth. Alternatively, pulse just a few times with a stick blender if you like your soup a little chunky.

Using two forks, shred the lamb meat and return to the soup together with the vinegar.

Check the seasoning, it may need a little salt and pepper. Serve with crusty bread.