Lamb Shank Soup
A beautifully balanced, rich yet light, warming soup recipe. This lamb shank soup celebrates the flavours of North Africa and is too easy to make!
Equipment
- 1 5.5 quart/5L Dutch Oven or heavy based saucepan
- Cutting board
- Knife
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 lamb shanks bone in or out
- 1 brown/yellow onion finely diced
- 1 medium sized carrot finely diced
- 2 celery sticks finely diced
- 2 garlic cloves peeled and mashed/finely diced
- 1 bulb of fennel sliced
- 400 g tin tomatoes 14.5 oz can
- 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
- greek yogurt, mint or parsley, pomegranate for serving
Instructions
- Heat 2 tbs 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 onion, carrot and celery and cook for 3-5 mins until soft. Add a dash more olive oil if it's sticking.
- 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.
- Remove lamb from soup with a slotted spoon and use two forks to shred the shanks. Place back into cast iron.
- To serve, stir through the lemon juice.
- Spoon into bowl, then top with greek yogurt (optional), mint or parsley, extra lemon zest and pomegranate.