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Lamb Shank Broth

Vegetable Packed Broth with Tender Lamb

4

Serves

15 mins

Prep Time

2 hrs 30 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

Who can resist a vegetable packed broth with tender lamb. The perfect way to warm up on a cold winter day. We like to make extra and leave in the freezer for a healthy go-to meal when time poor.

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High Iron

Low Sodium

tag

Lamb,

Casserole/Slow,

Dinner,

National Lamb Day,

Ingredients

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2-3 Quality Mark lamb shanks

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2L vegetable stock

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bay leaf

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A sprig of fresh thyme

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A sprig of fresh rosemary

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1 onion

diced

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1 carrot

diced

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1 leek

finely sliced

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1 turnip

peeled and diced

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1/3 swede

peeled and diced

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1 celery

finely sliced

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1/4 cup flat-leaf parsley

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Sriracha sauce

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Method

To Make Broth

To Serve

1

Place the lamb shanks and herbs in a large saucepan.

2

Pour in the vegetable stock, bring up to the boil then skim away any fat that is rising to the surface.

3

Lower the heat and simmer, covered for 1 hour.

4

Skim away any further fat, then add the onion and pearl barley and continue simmering, covered for a further 1 hour.

5

Add the carrot, leek, turnip, swede and celery to the broth then taste and season.

6

Continue to simmer for a further 30 minutes or until the vegetables are all just tender.

7

Remove the lamb shanks from the pan and place on a board.

8

Pull away the meat and cut into smaller pieces (pieces that will sit easily on a soup spoon).

9

Remove the herbs and discard.

10

Return the lamb to the pan, bring back up to the boil and finally check seasoning.

More info

Nutrition Information per Serving (825g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1205 (288)kJ

Protein

39.3g

Total Fat

6.8g

Saturated Fat

2.2g

Carbs

14.2g

Sugars

8.6g

Sodium

1181mg

Iron*

7.4mg

* Percentage of recommended daily intake (Aust/NZ)

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