Lamb Shank Broth
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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IngredientsLamb
|
Method |
Energy kJ (kcal) | 1205 (288) |
Protein (g) | 39.3 |
Fat (g) | 6.8 |
Saturated (g) | 2.2 |
Carbohydrate (g) | 14.2 |
Sugars (g) | 8.6 |
Sodium (mg) | 1181 |
Dietary Fibre (g) | 5.7 |
Iron (mg) | 7.4 |
Zinc (mg) | 7.1 |
Vitamin B12 (ug) | 2.5 |
Selenium (ug) | 11.6 |
Lamb
Place the lamb shanks and herbs in a large saucepan. Pour in the vegetable stock, bring up to the boil then skim away any fat that is rising to the surface. Lower the heat and simmer, covered for 1 hour.Skim away any further fat, then add the onion and pearl barley and continue simmering, covered for a further 1 hour.
Add the carrot, leek, turnip, swede and celery to the broth then taste and season. Continue to simmer for a further 30 minutes or until the vegetables are all just tender.
Remove the lamb shanks from the pan and place on a board. Pull away the meat and cut into smaller pieces (pieces that will sit easily on a soup spoon). Remove the herbs and discard.
Return the lamb to the pan, bring back up to the boil and finally check seasoning.
Serve lamb broth in 4 warmed soup bowls and sprinkle with chopped parsley. Drizzle with Sriracha sauce for a bit of heat.