Skip to content

Lamb Shank Soup

Preparation 12 minutes
Cook 2 hours 30 minutes
Serves 6
Total time 2 hours 40 minutes

  • 4 lamb shanks
  • 1 leek, finely sliced
  • 3 cloves garlic, crushed
  • 3 celery sticks, trimmed, sliced
  • 2 medium carrots, diced
  • 2 parsnip, peeled, diced
  • 1 x 700g jar tomato passata
  • 1.5 litres chicken stock
  • 1 tbsp Gravox Traditional Gravy (Box Powder)
  • 1/3 cup coarsely chopped fresh flat leaf parsley
  • 1 lemon, rind finely grated
  • Salt and freshly ground pepper
  • Crusty bread to serve (optional)

Made With Gravox
  1. Heat oil in a large saucepan over high heat. Season lamb shanks and cook for 5-8 minutes or until golden brown on all sides. Remove from pan. Add leek, garlic, celery, carrots and parsnips to pan, cook for 5 minutes or until soft. Add lamb shanks back to pan.
  2. Pour in passata and chicken stock, bring to the boil, reduce heat to low and simmer, covered, stirring occasionally, for 2 ½ hours or until the lamb is tender and falling away from the bone.
  3. Transfer lamb shanks to a bowl, cool slightly, remove the bones and shred the meat.
  4. Add Gravox Traditional Gravy to the saucepan, whisk to combine. Add meat back to saucepan, cook for a further 2 minutes or until heated through. Taste and season with salt and pepper.
  5. Combine parsley, garlic and lemon rind in a small bowl. Top soup with parsley mix. Serve with crusty bread if desired.