NANNA'S SLOW COOKER LAMB SHANK AND VEGETABLE SOUP
This thick soup, is the ideal winter wamer. It is so filling just on its own and great for large families. Or freeze for pre-prepared meals when needed.
Provided by Kylie
Categories Soup
Number Of Ingredients 15
Steps:
- Grate the zucchini, carrots, parsnips, turnips, and swede. Finely dice the onion and potato, then thickly dice the celery.
- Add all the grated and chopped vegetables to the slow cooker. Along with the rice, soup mix, powdered chicken shock, and vegeta.
- Make a well in the center and pour in 1 liter of water. Mix well.
- Once mix, press the lamb shanks down into the mixture and top up the water till it reaches the max level on your slow cooker.
- Put on the lid and set to low and let it cook for 8 hours.
- Once you reach the 6-hour mark, take the lamb shanks out and set them aside to cool. Give the mixture a stir and top on the water till it reaches the max level again.
- Once cooled, tear off the meat into bite-size chunks and add the meat back into the slow cooker. Stir well and let cook for the remaining time.
- Serve as is or with some cut up breadstick
Nutrition Facts : ServingSize 6 servings, Calories 390 kcal, Fat 7.3 g, SaturatedFat 2.8 g, Cholesterol 38 mg, Sodium 1774 mg, Carbohydrate 57.8 g, Fiber 12.6 g, Sugar 11 g, Protein 20.4 g
LAMB SHANK SOUP
This is my mum's recipe, which I made just recently. My son's girlfriend wanted the recipe, so I figure this is the easiest way to give it to her! If you like hearty old-fashioned soup, this is a good stick-to-your-ribs one! Cook time includes making the stock, then next day, the soup, but not the sitting overnight!
Provided by JustJanS
Categories Stocks
Time 4h30m
Yield 2 1/2 litres
Number Of Ingredients 16
Steps:
- STOCK: Place all the ingredients for the stock in a large saucepan and cover with water.
- Bring to the boil, then reduce to a very low simmer and cook for about 2 hours, or until the meat is tender enough to fall off the bones.
- Strain, reserving the liquid and meat and discarding the vegetables.
- Shred the meat and refrigerate.
- Cool overnight, refrigerate, then remove the fat from the top of the stock and discard the following day.
- SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.
- Bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally.
- Season well to taste, add the reserved meat and heat through well.
- Serve with crusty buttered bread!
Nutrition Facts : Calories 894.4, Fat 40.8, SaturatedFat 16.6, Cholesterol 290.5, Sodium 1680.5, Carbohydrate 38.1, Fiber 8.4, Sugar 13.8, Protein 89.9
LAMB SHANK AND VEGETABLE SOUP
Make and share this Lamb Shank and Vegetable Soup recipe from Food.com.
Provided by Terese
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large stock pot/saucepan.
- Brown shanks well all over.
- Transfer to a plate.
- Add onions and garlic to pan.
- Saute until onions are tender.
- Stir in carrots, potatoes, turnip and pasrnip.
- Cook for 1 minute.
- Blend in remaining ingredients.
- Return shanks to pot.
- Bring to the boil.
- Reduce heat.
- Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required).
- Transfer shanks to a dish.
- Remove meat and chop roughly.
- Add meat to soup.
- Heat gently.
- Serve with bread.
Nutrition Facts : Calories 658.3, Fat 23.9, SaturatedFat 8.3, Cholesterol 128.7, Sodium 515.5, Carbohydrate 61.7, Fiber 9.9, Sugar 12.8, Protein 48.7
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