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lamb shank soup in large bowl

Lamb Shank Soup

The Home Cook's Kitchen
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!
5 from 8 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine African
Servings 4 people
Calories 393 kcal


  • 1 5.5 quart/5L Dutch Oven or heavy based saucepan
  • Cutting board
  • Knife


  • 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
  • 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


  • Heat 2 tbs evoo 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.
  • Add tomatoes and chicken stock. Bring to a simmer.
  • Once simmering, add in the pearl barley, and lemon zest.
  • Return the lamb shank meat back to the dutch oven.
  • Simmer for 1 hour - 1 30 minutes, or until soup is thick. Lamb should be falling off the bone, or easily shredded with a fork.
  • To serve, stir through the lemon juice.
  • Spoon into bowl, then top with greek yogurt (optional), mint or parsley, extra lemon zest and pomegranate.
Keyword Lamb, Lamb Shank, Lamb Shank Soup