Healthy Lamb Shank & Vegetable Soup Recipe

Healthy Lamb Shank & Vegetable Soup Recipe

Prep Time 15 mins

Cook Time 180 mins

Serves 6

Dairy Free


  • 4 lamb shanks
  • 6 cups water
  • 1 cup barley or soup mix
  • 4 medium potatoes, diced
  • 1 large onion, chopped
  • 1 small turnip, peeled and diced
  • 2 sticks celery, finely chopped
  • 1 carrot, peeled and finely chopped
  • Pepper


  1. Place lamb shanks in the pot with water and simmer for 2 hours.
  2. Remove shanks and strain excess stock and refrigerate until set, about 4 hours or overnight. Remove the fat off the top of the stock. Dispose of fat.
  3. Shred the meat from the lamb shanks and dice. Place in a bowl to add later.
  4. In a large saucepan bring stock water, 6 cups of water, 1 cup of barley or soup mix to the boil. Cover and set aside without cooking for 1 hour.
  5. Remove any scum (fat) that has risen to the top.
  6. Cook for ½ hour and then add chopped up potatoes, onion, turnip, celery and carrot. Cook for another ½ hour or until vegies are soft.
  7. Add pepper and cooked diced meat.
  8. Serve with bread or bread rolls

Recipe from Deadly Tucker cookbook (Aboriginal & Torres Strait Islander-FOODcents manual, 2006), North Metropolitan Health Service, Department of Health WA. Reproduced with permission.

Nutrition Information

1598 kJ

263 kJ

382 Cal 63 Cal


29.8 g 4.9 g

Fat, total

12.9 g 2.1 g


4.7 g 0.8 g


32.9 g 5.4 g


3.2 g 0.5 g


87 mg 14 mg


6.3 g 1 g

Reference: The Better Health Channel – Live Lighter – for full details

Please check the recipe if you have any allergies.


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