Soul-warming Lamb Shank and Vegetable Soup

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This full-flavoured soup is loaded with juicy lamb shanks, pearly barley and hearty veggies – just perfect for cold winter nights. It’s nutritious and delicious, ready to warm your body and soul.

Serves: 2–3


  • 3 lamb shanks (or your choice of meat)
  • 1 garlic clove, crushed
  • 1 small onion
  • 1 large carrot
  • 1 large leek
  • 3 stalks of celery
  • 2 potatoes
  • 1/2 cup pearl barley, rinsed
  • 2 stock cubes, or 1 litre beef or vegetable stock
  • 1 teaspoon of salt


Heat oil in a large pot and add the lamb shanks, cooking on all sides until browned. Remove and set aside.

Prepare and chop the vegetables. Over a low heat, cook the garlic, onion, carrot, leek, celery and potatoes for 15 minutes or until tender.

Then add the water, stock and lamb shanks. Bring to the boil.

Add the barley, reduce and cover. Simmer gently for two more hours.

Note: the longer you simmer the soup, the better it tastes and the more tender the meat becomes.

Season with salt and pepper, and serve with fresh, crusty bread.

Do you find yourself making more soups during the cooler months? Do you make cold soups in summer?

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Written by Drew

Starting out as a week of work experience in 2005 while studying his Bachelor of Business at Swinburne University, Drew has never left his post and has been with the company ever since, working on the websites digital needs. Drew has a passion for all things technology which is only rivalled for his love of all things sport (watching, not playing).


Total Comments: 5
  1. 0

    Lamb shank should always be in thick red wine jus

    The gravy to be mopped up with a nice big chunk of home made sour dough bread



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