Lamb Shank and Vegetable Soup

Warm your soul with this hearty Lamb Shank and Vegetable Soup, a rich and comforting one-pot meal perfect for chilly evenings. Tender, fall-off-the-bone lamb shanks simmer gently alongside a medley of vibrant vegetables—carrots, celery, potatoes, and zucchini—in a flavorful broth infused with aromatic herbs like rosemary and thyme. This slow-cooked masterpiece combines the depth of beef stock with the tang of diced tomatoes, creating a nourishing and satisfying dish. Ideal for feeding a crowd, this soup comes together with just 20 minutes of prep and is best enjoyed with a sprinkle of fresh parsley and a side of crusty bread. A true showcase of rustic flavors, this lamb shank soup is destined to become a family favorite!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 4

Ingredients

• 2 pieces lamb shanks
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 3 cloves garlic, minced
• 2 medium potatoes, diced
• 1 medium zucchini, diced
• 1 14-ounce can canned diced tomatoes
• 6 cups beef stock
• 1 piece bay leaf
• 1 sprig fresh rosemary sprig
• 2 sprigs fresh thyme sprigs
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large, heavy-based pot over medium-high heat.

Step 2

Season the lamb shanks with salt and black pepper, then sear them in the pot until browned on all sides. This should take about 8-10 minutes. Remove the lamb shanks and set aside.

Step 3

In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Return the lamb shanks to the pot, then add the diced potatoes, zucchini, and canned diced tomatoes (including their juices).

Step 6

Pour in the beef stock, ensuring the lamb shanks are fully submerged. Add the bay leaf, rosemary sprig, and thyme sprigs.

Step 7

Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer for 2 to 2.5 hours, or until the lamb shanks are tender and the meat is falling off the bone.

Step 8

Remove the lamb shanks from the pot and shred the meat, discarding the bones. Return the meat to the soup.

Step 9

Taste the soup and adjust seasoning with salt and black pepper, if needed.

Step 10

Remove the bay leaf, rosemary, and thyme sprigs before serving.

Step 11

Ladle the soup into bowls and garnish with chopped parsley. Serve warm with crusty bread, if desired.

Nutrition Facts

Serving size	(3487.8g)

Amount per serving	% Daily Value*
Calories	1524.5

Total Fat 72.8g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 6.2g
Cholesterol 217.9mg	0%
Sodium 8650.4mg	0%
Total Carbohydrate 129.0g	0%
Dietary Fiber 23.8g	0%
Total Sugars 33.3g
Protein 88.3g	0%

Vitamin D 0IU	0%
Calcium 501.9mg	0%
Iron 17.2mg	0%
Potassium 5598.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 23.2%

Carbs: 33.8%