Lamb Shank Broth

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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.

Prep: 15 mins

Cook: 2 hours 30 mins

Serves 4

Low Fat

Good source of iron

Ingredients

Lamb

2-3 Quality Mark lamb shanks
2 litres vegetable stock or other light flavoured stock
1 bay leaf, sprig of thyme and rosemary
1 onion, diced
2 tablespoons pearl barley
1 large carrot, diced
1 small leek, white and light green parts only, well washed and finely sliced
1 small turnip, peeled and diced
½ small swede, peeled and diced
1 stick celery, strings removed with a vegetable peeler and finely sliced
1 tablespoon finely chopped flat leaf parsley
Sriracha sauce (optional)

Method

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.

Suitable Cuts
Nutrition
Tips & Tricks

LAMB SHANKS

LAMB NECK CHOPS

LAMB SHOULDER CHOPS

Nutrition Information Per Serving

Serving size: 778g

Energy kJ (kcal)	979 (233)
Protein (g)	25.3
Fat (g)	6.3
Saturated (g)	2.6
Carbohydrate (g)	17.7
Sugars (g)	16.5
Sodium (mg)	2095
Iron (mg)	2.6
Zinc (mg)	3.4
Vitamin B12 (ug)	1.9
Selenium (ug)	5.1

From time to time, skim away fat from the surface of the broth. This will help keep the broth clear and remove excess fat. You can make the broth the day before to allow any fat to rise to the top and solidify. It can then be easily removed.
Season the broth well to ensure good flavour. Begin tasting the broth as the liquid begins to reduce.
Slow cooker: Place all ingredients in a preheated slow cooker. Add 1½ litres vegetable stock and cook on high for 3-4 hours until the meat falls off the bone. Season to taste.