Lamb shank soup is winter comfort at its absolute best. Tender, fall-apart lamb, paired with hearty barley and fresh, wholesome ingredients, this lamb shank soup recipe is simple to make but feels gourmet. It's the perfect cozy bowl for cold nights, family dinners, or whenever you’re craving something truly satisfying.
Recipe Overview: Lamb Shank Soup
- ✅ Recipe Name: Lamb Shank Soup
- 🕐 Ready In: 1 hour 45 minutes (90 minute cooking time)
- 🧑🧑🧒 Serves: 4-6 people
- 💕 Perfect For: Winter dinner party, weeknight family meal.
- 🥣 Main Ingredients: Boneless lamb shanks, barley, vegetables and stock.
- 📖 Flavor Profile: Rich, zesty, savoury, hearty
- 😊 Difficulty: Easy - great for beginners and confident cooks.
- 💡 Quick Tip: Add a squeeze of harissa paste for some spice!
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Soups are my all time favourite weeknight meals in the winter. I love hearty vegetable soups like my Easy Minestrone Soup and the classics like my Pumpkin Sweet Potato Soup, but nothing beats my lamb and barley soup recipe.
This recipe has some simple ingredients that absolutely pack a punch. Each ingredient has been carefully selected to bring you maximum flavour, while of course keeping it simple!
Rich flavours and lamb that melts in your mouth - this recipe is hearty, warming and everything you want in a winter soup! Pair with some Bacon and Corn Muffins or Savoury Scones to bring the whole dish together effortlessly.
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Why We Love this Recipe
- Rich and Warming - the optional addition of harissa brings a warmth and light spice to the recipe, whilst the lemon balances out the flavours, adding some freshness to the soup.
- Hearty and Healthy - the barley adds bulk to the soup and heartiness. Barley is a subtle flavour, with a hint of nuttiness.
- Tender Lamb - need I say more! The lamb is so tender and delicate.
- Cook and Forget - simmer the soup over low heat for 90 minutes, the ultimate set-and-forget dinner.
- Family Friendly - this recipe can be made family-friendly and even the fussiest of kids will love it! Leave out the harissa to omit the spiciness.
- High Protein - one serve of this soup offers roughly 30g of protein!
☃️ Hosting a Winter Dinner Party? If you're making my lamb shank soup, make my Oven Baked Brie as a beautiful appetiser and finish with my cosy Easy Rhubarb Crumble or Spiced Pavlova ☃️
What Readers are Saying
🌟🌟🌟🌟🌟 This was amazing! My toddler loves it... he has asked for extras every time!
- Kelly
Key Ingredients
This soup requires a few simple ingredients that are easily found in supermarkets or special grocery stores. There are also some substitutes you can make if you don't have all the ingredients.
*see recipe card for full details for ingredients and step by step instructions*
- Lamb Shanks - Lamb shanks are a cut of meat positioned toward the lower leg of the lamb. They can get quite tough, which is why it's important to cook them well. For this lamb soup, you'll need about four boneless lamb shanks, about 1.5lbs (600-700g).
- Harissa Paste (optional)- This is a hidden gem in this recipe, and gives the lamb and barley soup a hint of spice. Harissa is a North African spice that comes in a paste or powder form. I use the paste, and you'll only need 1-2 teaspoons to taste. Walmart, Trader Joe's and World Market all stock harissa paste.
- Stock - chicken stock is the best stock flavour to use for this recipe. Chicken stock brings a more subtle flavour than beef stock.
Substitutions and Variations
- Don't have chicken stock? Use vegetable stock instead. Beef stock is also suitable; however, the flavour profile will be different and may overpower the flavour of the soup.
- Lamb Substitutions - if you can't find boneless lamb, the next best cut of meat to use is lamb stew meat. Bone-in lamb shanks take a lot longer to cook, so I don't recommend using them.
Step by Step Instructions
- Heat your olive oil in a large Dutch Add the lamb shanks.
- Brown the lamb shanks on each side for 1-2 minutes. Then remove from the pan and set aside onto a plate.
- Add the mirepoix (carrot, onion, celery) and cook until soft.
- Add the garlic and fennel and cook 2-3 minutes. Stir in the harissa paste if using.
- Add the stock and tomatoes. Bring to a simmer then add the barley.
- Add the shanks to the soup. Bring to a boil then simmer for 90 minutes until thick. Remove the lamb shanks and shred with a fork. Place them back in the soup and stir.
Expert Tip 👩🍳
Don't skip braising your lamb before cooking this soup! Braising the lamb (step one) builds flavour and locks in the moisture. It also helps to tenderise the meat, giving it that super soft texture. No one wants chewy lamb!
Lamb Shank Soup FAQs
This soup is best eaten within two days. I store it in an airtight container in the fridge. Due to the high fat content in the lamb, this soup will solidify in the fridge. To reheat, you may need to add some additional water to the soup to bring it back to a soup consistency as it will be thick. You can reheat in the microwave or on the stovetop.
This is a lamb shank soup recipe so boneless lamb is the best cut of meat. If you can't find boneless lamb shanks, then lamb stew meat is the next best cut.
If you don't want to use harissa paste but want some spice, cumin and paprika are wonderful additions to this soup as well.
The best wine to pair with lamb is red wine. Specifically, something a little more robust, like a Shiraz or a Cab Sav. A nice Bordeaux will also pair beautifully with recipe.
I personally haven't tried, but a reader of mine has and said it has worked well. Usually, soups can be frozen for up to 3 months. However just ensure that if you freeze this soup, you haven't already used frozen meat.
The garnish options are entirely up to you, but I love adding some fresh lemon zest, mint leaves and pomegranate on top. Greek yogurt is also a great addition, and good if you're serving this soup to kids.
Other Suggested Lamb Recipes
If you tried this Lamb Shank Soup or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went. I love hearing from you!
📖 Recipe
Lamb Shank Soup
Equipment
- 1 5.5 quart/5L Dutch Oven or heavy based saucepan
- 1 Cutting board
- 1 Knife
Ingredients
- 2 tablespoon extra virgin olive oil divided
- 1.5 lbs boneless lamb shanks
- 1 yellow / brown onion finely diced
- 1 carrot finely diced
- 2 celery sticks finely diced
- 2 garlic cloves peeled and crushed
- 1 small bulb of fennel sliced
- 14.5 oz tin tomatoes
- 4 cups chicken stock use good quality
- ½ cup pearl barley
- 2 teaspoon harissa paste optional
- 1 tablespoon lemon juice about juice of half a lemon
- 2 teaspoon lemon zest zest of a lemon
Instructions
- Heat 1 tablespoon of olive oil in a Dutch oven over medium heat.
- Add lamb and sear each side for 1-2 minutes until browned. Remove from pan.
- Add the remaining 1 tablespoon of oil, then add the onion, carrot and celery and cook for 3-5 mins until soft.
- Add garlic, and fennel and cook a further 3 minutes.
- Stir through harissa paste if using.
- Add tomatoes and chicken stock. Bring to a simmer.
- Once simmering, add in the pearl barley. Bring to the boil then reduce heat.
- Return the lamb shank meat back to the dutch oven.
- Cover, simmer over low heat for 1 hour 30 minutes - 2 hours, or until soup is thick. Lamb should be falling off the bone, or easily shredded with a fork. Stir every so often so the barley doesn't stick to the bottom of the pan.
- Remove lamb from soup with a slotted spoon and use two forks to shred the shanks. Place back into cast iron and stir well.
- Stir through the lemon juice and lemon zest.
- Spoon into bowl, then add your desired toppings.
Kelly Oliver says
This was amazing. My toddler loves it, I omitted the harrissa and replaced it with paprika and cumin because of him but he has asked for extras every time we’ve had it. It freezes really well and has made a great meal for him for when I’m short on time. Thanks so much for the recipe!!
Georgie says
Aww thanks for the feedback Kelly that makes me so happy!!
Jayne Moore says
Simply delicious the addition of Harissa takes this humble soup to another level.
I garnished mine with the yoghurt and mint with pomegranate as l needed to stay at that next level, good choice.
Also l for my lamb shanks from a butcher.
My family were very pleased even my 11 year son commented, he asked if we could have this again.
Georgie says
that sounds amazing I'm so glad you enjoyed it!
Sue says
Can this soup be made in a crockpot?
Georgie says
Hi Sue - I haven't tried so I'm not too sure I can't imagine it would be different though.
Jenni Chisholm says
This soup had a really nice flavour. I found I needed more stock though as it ended up super thick. I didn’t use the Greek yoghurt or pomegranate and it was still perfect. My kids loved it. Will definitely be making again.
Georgie says
thanks for the lovely feedback Jenni - glad you and the family loved it 🙂
Aline Shaw says
So excited!! I just ordered all the ingredients to make this recipe - hopefully I'll get them tomorrow in time to make it for dinner!!
Georgie says
let me know how it goes! it's sooooo good 🙂
Melanie says
It looks so delicious and flavourful. I love your pictures too!
Georgie says
thanks Melanie, it's such a beautiful recipe!
Marie-Charlotte Chatelain says
I love lamb in soups! And with the harissa, fennel and pomegranate seeds this sounds like a Middle Eastern feast I want to be part of!
Georgie says
it's got beautiful middle eastern flavours, its not too spicy either! sooo good.
Tracy says
This was absolutely divine. It was so elegant but easy!
Georgie says
thanks Tracy, it's so yum isn't it!
Alison says
The addition of harissa in this dish makes it something special. This is a hearty comforting soup full of flavor.
Georgie says
harissa is one of my favourite spices, not too spicy!
Jenn says
I love the idea of taking big, humble cuts of meat and turning them into fabulous soups! I can't wait to try this with lamb, one of my favorite meats! I might have to add extra barley, though. Yum!
Georgie says
it's fall off the bone good!
Alice | SkinnySpatula says
Looks like a very comforting bowl! I love it.
Georgie says
it's absolutely delightful!