Easy recipe: How to make lamb shank and veggie soup

lamb shanks

🥗Healthier: chicken thighs

💰Cheaper: beef shanks

Chicken thighs are lower in fat, while beef shanks provide a similar texture.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher, while water with seasoning is cost-effective.

Heat olive oil in a large pot over medium heat until shimmering.

Season lamb shanks with salt and pepper, then brown in the pot for 4-5 minutes on each side until golden.

Remove lamb shanks and set aside; add onions, carrots, and celery to the pot.

Sauté vegetables for 5-7 minutes until softened and fragrant.

Add garlic and cook for another minute until fragrant.

Stir in canned tomatoes and cook for 2-3 minutes to combine flavors.

Return lamb shanks to the pot and add vegetable broth, bay leaves, thyme, and rosemary.

Bring to a boil, then reduce heat to low and cover, simmering for 1.5-2 hours until lamb is tender.

Add potatoes and zucchini to the pot, stirring gently to combine.

Continue to simmer for an additional 30 minutes until vegetables are tender.

Remove bay leaves and herbs; discard them before serving.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot, garnished with chopped parsley.

Cooking Techniques

Spice Level:

Allergens