Slow roasted flavour just like grandma used to make! This lamb shank soup has the best layers of roasted flavour your family will love.
Some days, slow food I just the way to go! Today we'll make our own lamb broth, which is an all day occasion. You can either build in that time to enjoy this recipe the next day, or use reserved broth to eat faster and save the new batch for later.
I always make sure and have another slow food on hand - Dutch Oven Sourdough Loaf! You can't have soup without something to soak up every last drop. And yes, we even eat soup in summer because it can sit and simmer while we work outside and fill us up after a long day. If you want a cool, quick meal, No Mayo Pasta Salad is where it's at. Don't forget some tall jars of Blueberry Iced Tea.
Key Ingredients
Lamb Shank - Get a good, large one. Make sure you have a nice big bone in it as well to make broth.
Veggies - Sweet potatoes, potatoes, bell pepper, carrots, and onion. This makes for a flavourful broth as well as soup.
Garlic - Again, we are layering all the good bits in this soup!
Water - Homemade broth requires lots of water and time.
How to Make Veggie and Lamb Stew
***See recipe card below for precise measurements and instructions.***
Step 1: Roast the lamb to start the colour.
Step 2: Add garlic to the lamb and pile on the veggies to roast.
Step 3: Save all the meat, then place the bones in with a handful of the veg.
Step 4: Cover with water and simmer for 24 hours.
Step 5: Strain out the bones from the broth.
Step 6: Add everything back together and simmer for an hour.
FAQs
You need bones to make bone broth! Feel free to mix and match and if you don't have bone-in lamb you can use any other broth you have on hand to make soup for today. But next time look for a bone-in lamb shank so you can prepare the next batch of broth.
I think the is perfect for the best amount of flavour. Plus we are really throwing it back to tradition here with true "slow food" the way our grandmas and great-grandmas would've made. I love the taste of a slow cooked bone broth, but you can absolutely cut it back to 12 or so hours so you can make it overnight.
Photos by Dante from Shire by the Sea
More Soup Recipes
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Lamb Shank Soup
Ingredients
- 3 pound lamb shank bone-in
- 4 - 5 cloves garlic peeled
- ½ cup olive oil divided
- 2 bell peppers sliced
- 4 potatoes chopped
- 1 sweet potato peeled and chopped
- 1 turnip peeled and chopped
- 1 bunch carrots washed and chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground rosemary
- 1 teaspoon oregano
- 1 teaspoon sea salt
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F.
- Lightly salt and pepper lamb shank then place it on a baking sheet for 10 minutes on one side and flip and do the same on the other, searing the fat and meat slightly.
- After lamb is cool enough to touch, make slits in the meat large enough to accommodate garlic cloves and stuff with peeled garlic cloves.
- Reduce temperature of oven to 275°F.
- Drizzle ¼ cup olive oil over the shank and lightly salt.
- Prepare veggies per ingredient list and combine in large roasting pan.
- Combine spices and herbs in a small bowl.
- Drizzle remaining ¼ cup of olive oil over the veggies and lightly sprinkle half of the spice/herb combo over veggies.
- Sprinkle remaining spice/herb over lamb shank and place on top of cut veggies.
- Slow roast lamb and veggies for 2 hours until a golden crust of fat is glistening on your shank.
- Let cool to room temperature.
- With a sharp knife, cut away as much of the meat and fat as possible and detach from the bones.
- Add the pieces of stuffed garlic from the lamb into your bone broth pot as well as some of the veggies, especially some onions and peppers.
- Add a tablespoon of salt and a bit of pepper, and fill the pot half way or about 3 litres, and simmer for up to 24 hours, somewhat reducing the broth and keeping it mostly covered. Touch in every once in a while to make sure the bones are still covered and it hasn’t reduced more than 50 percent. Add more water if necessary.
- Cube lamb meat and then cover and refrigerate in pan with veggies until ready to add to bone broth.
- Once bone broth is finished, strain out bones, but keep garlic and veg and any stray meat pieces the have separated from the bones in the pot.
- Bring out the roasted cubed meat and veg and add it to the bone broth.
- Simmer soup for an hour; not much more than that.
- Sprinkle on fresh parsley just before serving, if desired.
Notes
- I never peel my potatoes or carrots, just give them a good scrub. However, I DO prefer to peel my yam/sweet potato.
- You can also freeze the broth for another time to get dinner going quicker. Feel free to use beef stock or anything else on hand to serve dinner and simmer the broth for another time.
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