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.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 309kj
  • Fat Total 19g
  • Saturated Fat 8g
  • Protein 26g
  • Carbohydrate 4g
  • Sugar 1g
  • Sodium 595mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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