Top 5 Quick & Easy Winter Soups: No 2 Lamb Shank Soup Recipe

This is my family’s recipe and has been handed down over a couple of generations (I got this recipe from my mother, and she got it from her mother, and I’m sure she probably got it from her mother). This soup is great, because you simply put everything in the pot first thing in the morning, then leave it to simmer on low and enjoy a wonderful dinner at the end of the day. This is not really cooking, this is food that cooks itself!

Lamb Shank Soup Recipe Ingredients

  • 2 large lamb shanks, trimmed to remove as much fat as possible
  • 2/3 cup pearl barley
  • 2/3 cup dried beans (you could use lima, borlotti, cannellini, haricot beans etc)
  • 2-3 carrots, chopped into rounds
  • 2-3 onions, diced
  • 1-2 parsnips, chopped into round
  • 2 beef stock cubes
  • 1 tsp salt
  • Water
  • 1 cup small pasta (such as twists, macaroni, risoni etc)

Lamb Shank Soup Recipe Method

Put all ingredients (except pasta) in a large stockpot or deep saucepan and fill with enough water to just cover all ingredients. Bring to the boil, then reduce heat to very low and simmer until the beans are tender (it is easier to make this at the start of the day and just let it simmer all day). You will need to check it a couple of times and top up the water if it is starting to look too dry.

Once ready to serve, remove the shanks from the pot. Turn the heat up on the soup, add the pasta and an additional cup of water and simmer the soup until the pasta is cooked. While the pasta is cooking, shred the meat from the shanks. Once the pasta is cooked, remove from the heat, return the meat to the pot and serve.