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Clarks Delicious Recipes

LAMB SHANK BROTH

LAMB SHANK BROTH

INGREDIENTS

Who can resist a vegetable packed broth with tender lamb? The perfect way to warm up on a cold winter day. We like to make extra and leave in the freezer for a healthy go-to meal when time poor.

Lamb

  • 2-3 Clarks Organic Meats Lamb Shanks
  • 2 litres vegetable stock or other light flavoured stock
  • 1 bay leaf, a sprig of thyme and rosemary
  • 1 onion, diced
  • 2 tablespoons pearl barley 
  • 1 large carrot, diced
  • 1 small leek, white and light green parts only, well washed and finely sliced
  • 1 small turnip, peeled and diced
  • ½ small swede, peeled and diced
  • 1 stick celery, strings removed with a vegetable peeler and finely sliced
  • 1 tablespoon finely chopped flat leaf parsley
  • Sriracha sauce (optional)

 

HOW TO MAKE THIS RECIPE

Lamb

Place the lamb shanks and herbs in a large saucepan. Pour in the vegetable stock, bring up to the boil then skim away any fat that is rising to the surface. Lower the heat and simmer, covered for 1 hour.

Skim away any further fat, then add the onion and pearl barley and continue simmering, covered for a further 1 hour.
Add the carrot, leek, turnip, swede and celery to the broth then taste and season. Continue to simmer for a further 30 minutes or until the vegetables are all just tender.

Remove the lamb shanks from the pan and place on a board. Pull away the meat and cut into smaller pieces (pieces that will sit easily on a soup spoon). Remove the herbs and discard.

Return the lamb to the pan, bring back up to the boil and finally check to season.

Serve lamb broth in 4 warmed soup bowls and sprinkle with chopped parsley. Drizzle with Sriracha sauce for a bit of heat.

 

 


Wow! We bought super yummy steaks from the Clarks butchers which were delicious and this was a very luxurious way to serve them. Very Satisfied - Ponsonby