https://www.lifestylefood.com.au/recipes/7750/lamb-shank-soup

LifestyleFOOD.com.au

Slow cooked lamb shanks shredded through a thick, full soup.

Ingredients

  • 2 Lamb Shanks

  • 1 teaspoon dried oregano

  • 1 tablespoon plain flour

  • Salt and pepper, to taste

  • 2 tablespoons of olive oil

  • 2 cloves of garlic, crushed

  • 1 onion, finely chopped

  • 2 small carrots, thinly sliced

  • 2 stalks celery, thinly sliced

  • 1 tablespoon balsamic vinegar

  • 1 cup dry white wine

  • 2 x 420 g cans condensed vegetable soup

  • 2 x 420 g cans diced tomatoes

  • 1 x 420 g can 5-bean mix

  • 1 cup water

  • .25 cup fresh parsley

Method

  • 1.

    Place oregano and flour into a flat bowl, season with salt and pepper. Add lamb, coat well. Shake any excess flour off.

  • 2.

    Heat half the oil in a large, deep flameproof casserole dish. Or alternatively, so a large saucepan. Add lamb, and turn until browned all over. Remove lamb from pan.

  • 3.

    Add remaining oil to same pan, and heat. Add garlic, onion and carrots. Stir, and once onion is soft, add vinegar, wine, both soups, water, and celery. Combine ingredients. Add both cans of diced tomatoes. Bring to the boil. Cover with lid.

  • 4.

    If in casserole dish, place in oven at 180C for about 2 hours, or until lamb is tender.

  • 5.

    If in a large saucepan, leave on stovetop and reduce heat so the dish is simmering for about 2 hours.

  • 6.

    Remove meat from dish and you will be able to flake off meat with a fork. Place the flaked meat back into the soup. Serve with parsley.

  • 7.

    Excellent the day after!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 762kj
  • Fat Total 40g
  • Saturated Fat 15g
  • Protein 49g
  • Carbohydrate 44g
  • Sugar 18g
  • Sodium 1952mg

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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Notes

Great to have as a meal one or two nights after cooking, as the flavour intensifies.
May be served with mashed potato, if you desire.
Depending on the consistency, it can be more of a casserole if you reduce some of the liquid going in. And if you prefer it more soupy, add more liquid.

Feel free to add any extra ingredients throughout! I often swap one or two ingredients each time I make it!

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