Lamb Shank Scotch Broth

Prep Time
Cook Time
2h 35m
Ready In

"Love lamb shanks and with our cold weather at the moment soup is definitely on the menu. Recipe from one of our national supermarkets, posted for You Want What!? A Recipe Posting Game."

Original recipe yields 4 servings


  • Serving Size: 1 (382.4 g)
  • Calories 759.8
  • Total Fat - 53.7 g
  • Saturated Fat - 21.4 g
  • Cholesterol - 169.1 mg
  • Sodium - 499.3 mg
  • Total Carbohydrate - 23.7 g
  • Dietary Fiber - 3.6 g
  • Sugars - 5.4 g
  • Protein - 44.5 g
  • Calcium - 282.4 mg
  • Iron - 16.9 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 1 mg

Step 1

Heat half the oil in a large heavy based saucepan over medium high heat and add the lamb shanks and cook, turning occasionally, for 8 minutes or until brown all over and transfer to a bowl.

Step 2

Add the remaining oil to the pan and add the leek and garlic and cook, stirring, for 5 minutes or until leek softens.

Step 3

Add the fennel and paprika and cook, stirring for 1 minutes or until fragrant and then add the turnip, swede and celery and cook for 2 minutes or until well combined.

Step 4

Return lamb to the pan with barley, stock pots, tomato paste and 4 cups (1 litre) boiling water and bring to the boil and then reduce heat to low and cook, covered, turning lamb occasionally for 2 hours or until the lamb is falling of the bone.

Step 5

Transfer lamb shanks to a heatproof bowl and finely shred the lamb meat, discarding the bones and then return lamb meat o the pan.

Step 6

Divide the soup among serving bowls and sprinkle with parsley leaves and serve with crusty bread.

Tips & Variations

  • 2 chicken stock pots (Continental brand)



A lot of changes were made based on what was in the house and also stock pots was listed in directions but not in the ingredients. I am also not sure what stock pots are so I added another 6 cups of water. I also used an onion instead of a leek and instead of turnips and swede I added carrots (about 4). We enjoyed this dish with rolls. Thanks for sharing!

review by:
(19 Jun 2017)