Vegetable and Lamb Shank Soup

This soup is by far one of my favourites it conjures up so many memories, Nana made a version of it and Mum makes a version as well, it is so homely and comforting. The aromas that fill the kitchen are heavenly and I love the thought of a big batch to fill us up for the week.

I use this combination of vegetables as it is what Mum and Nana used. I love the combination of carrots, parsnip, celery, onion and swede.

Something we have all done as a family is to stretch the last serve by adding a tin of Tomato soup to it and it is so good all you need is a slice of toast to go with it.

Vegetable and Lamb Shank Soup

A lamb and vegetable soup

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 10

Course: Soup

Ingredients Method

Ingredients

  

• 1 Lamb Shank
• 2 Carrots
• 1 Onion
• 2 Parsnip
• 4 Stalks Celery
• 1/2 Swede
• 2 Cups Soup Mix I use McKenzie's
• 1-2 Pkt Chicken Noodle Soup I use salt reduced or Stock
• Water enough to cover
• 1/2 tsp White pepper

Method

 

1. Finely chop or grate all vegetables. I usually chop mine in the Thermomix about 10 seconds speed 5.
   
2. Place vegetables into a large pot or slow cooker.
3. Top with soup mix, shanks, Chicken noodle soup mix, pepper and enough water to cover.
   
4. Cook on low in slow cooker for 8 hours or bring to boil slowly on the stove then reduce to a simmer and cook for approximately 2-3 hour or until the lamb is tender and falling of the bone.
5. Remove the shank from the soup to pull the meat of the bone and shred.
6. I usually use a stick blender to partially blend the soup then place the meat back into the soup. Enjoy.