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Lamb Shank, Vegetable and Rosemary Soup

A really hearty winter soup that's a meal in itself. Browning all the vegetables first really gives it a full flavour so it's kind of like a roast dinner in a soup.


  • 6 lamb shanks

  • 2 tbsp olive oil

  • 2 red capsicums - diced

  • 1 green capsicum - diced

  • 2 carrots - finely diced

  • 2 onions - diced

  • 4 stalks celery - finely chopped

  • 2 cloves garlic - crushed

  • 4 cups beef stock

  • 2 cups water

  • 1 tbsp rosemary - finely chopped

  • 1 tbsp dried thyme

  • 1/2 bunch parsley - finely chopped

  • salt and pepper to taste


  • 1.

    Heat 1 tablespoon oil in a large stock pot and brown the lamb shanks - remove.

  • 2.

    Add the chopped red and green capsicum and fry off til softened and have a good colour - remove.

  • 3.

    Heat the rest of the oil and add the celery, onion, carrot and garlic and fry off til softened and a little golden adding the herbs half way through.

  • 4.

    Put the capsicum back in as well as the lamb shanks, beef stock and water.

  • 5.

    Bring to boil, then put lid on and reduce heat to low

  • 6.

    Simmer for an hour and a half til shanks are well cooked - you can tell because the meat will have shrunk back from the bone.

  • 7.

    Remove shanks and take all the meat off them, chop and add it back to the pot.

  • 8.

    Add salt and pepper to taste.

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