Mt Barney Blog

Lamb Shank Soup

Friday, June 01, 2018

As the temperature plunges during these chilly Winter months, cosy up next to the fire with a bowl of comfort - guaranteed to warm you to the bone.

Warm up this winter with a slow-cooker lamb shank soup – packed with warming spices and tender lamb shanks.


1 tablespoon oil

2 - 3 lamb shanks

1 large onion, peeled and diced

500g dry soup mix (available from most supermarkets)

1/2 cup tomato paste or 1 can chopped tomatoes

1/4 cup Worcestershire sauce

3-4 cups diced vegetables: carrots, potatoes (scrubbed, skin on), parsnips, turnips, corn, celery, capsicum

3 litres stock

1 tablespoon dried mixed herbs

Salt and pepper



Heat oil in a large pot or frypan. Add shanks and cook over a medium heat until browned on each side.

Put shanks in the slow cooker and add remaining ingredients.

Cover and cook for 4 - 6 hours on high or 8 - 10 hours on low.

Using tongs or a fork, remove meat from bones and coarsely chop or shred.

Remove bones from soup.

Add herbs. Taste and season, adding more tomato paste and Worcestershire sauce if required.

If time permits, refrigerate soup so any fat that sets on the surface can easily be removed.

The flavour will only improve when soup is reheated as needed.


Add diced fresh or canned tomatoes

Add parsley stems for added flavour. If left whole they are easy to remove before serving

Substitute soup mix with brown or white rice, pasta or baked beans

For more recipes with an eco focus - check out our blog-recipes.


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