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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 266.9
  • Total Fat: 3.5 g
  • Cholesterol: 40.0 mg
  • Sodium: 415.4 mg
  • Total Carbs: 42.7 g
  • Dietary Fiber: 8.9 g
  • Protein: 19.0 g

View full nutritional breakdown of Lamb Shank Soup calories by ingredient
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Lamb Shank Soup

Submitted by: KANNASTOY

Introduction

An inexpensive tasty soup--good when watching the waistline and the wallet. An inexpensive tasty soup--good when watching the waistline and the wallet.
Number of Servings: 4

Ingredients

    1 lamb shank (approx 250g)
    1/2 cup pearl barley
    1 large onion, diced
    2-3 carrots, finely diced (approx 1 cup)
    1 zucchini, finely diced
    1/2 cup frozen corn kernels
    3 tbsp tomato paste
    2 tsp beef bouillon granules
    1 bay leaf

Directions

In a saucepan, cover lamb shank and bay leaf with water and cook on low heat for 1 hour, or until meat is very soft. Allow to cool.
Defat water, remove shank and cut meat into fine dices. Discard bay leaf.
Add barley to shank water and cook until soft (about 45 mins).
Add onion, carrot and bouillon granules and cook 10 minutes. Add other vegetables, tomato paste and lamb meat.
Cook another 10 minutes. Serve with fresh bread.

Number of Servings: 4

Recipe submitted by SparkPeople user KANNASTOY.






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Member Ratings For This Recipe


  • Very Good
    6 of 6 people found this review helpful
    I added 2 fat garlic cloves, minced, and used quinoa rather than barley. (gluten-free)...also some crushed rosemary...good soup...thanks. - 7/29/08

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  • 4 of 5 people found this review helpful
    This is so much like the Scotch Broth soup I grew up on --- although we used Chicken Stock vs. the powder. As a chef, I would brown the shank before boiling it ... that would impart a "richer taste" w/out a lot of fat.
    Calories are FINE as this is a "meal in a bowl": add a salad and dinner's done - 2/16/09

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  • 3 of 5 people found this review helpful
    Just b/c someone doesn't like lamb shank doesn't mean the recipe is bad! Don't leave a comment. Move on! - 7/29/08

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  • Incredible!
    3 of 3 people found this review helpful
    Love lamb shanks...good recipe; I added 1/4 tsp. red pepper flakes to spice it up a little. - 4/30/08

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  • O.K.
    2 of 2 people found this review helpful
    I make a version of this with Extra Lean hamburger, beef shanks, Moose or Venison. I sometimes use quinoa, kamut, brown rice or even rye as the grains & broken dried mushrooms to boost the flavor. Homemade broth would cut the sodium too. - 2/16/09

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  • Very Good
    2 of 2 people found this review helpful
    I love lamb & barley soup - thanks for this recipe! (I'll add mushrooms instead of corn, since that's how my mom always made it.) - 3/20/08

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  • Incredible!
    2 of 2 people found this review helpful
    My family and I love lamb and I have two shanks sitting in my upright freezer downstairs. All I need is the barley and this is on the menu :D

    BTW, Rabbitaqi - you goof, it's SHANK not shark LOL - 3/20/08

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  • Very Good
    2 of 2 people found this review helpful
    I love lamb and also love barley in soups. A keeper! - 3/20/08

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  • Very Good
    2 of 2 people found this review helpful
    Had all ingredients ready but did not know what to do with them. Very nice soup reminded me of my Grandma s lamb shank soup. - 4/30/07

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  • 1 of 2 people found this review helpful
    I don't understand why people rate a recipe low just because they don't like the ingredients(s). They are hardly a judge of how good the recipe is, because they wouldn't like anything with those ingredients. - 2/16/09

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  • Incredible!
    1 of 1 people found this review helpful
    too bad some others can't see how easy it would be to adapt. Too many calories? Fix that. Too many carbs for me so I'lljust leave some of those things out. That's the nice thing about soup...you can make it yours! - 2/16/09

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  • 1 of 6 people found this review helpful
    too many calories for a soup for me. I eat soup every work day - make big batches ahead of time and freeze in individual containers to reheat at work. I pick soups that are <100 calories, low in sodium, high in vegetables and taste. This recipe is not for me, too bad, I love lamb - 2/16/09

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  • O.K.
    1 of 2 people found this review helpful
    i was looking forward to this recipe because i love lamb.I was disappointed:it is a lot of preparation for a result that was uniteresting.I had to add lots of garlick and pepper to give it more taste.Did not like the texture. - 11/10/08

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  • 1 of 1 people found this review helpful
    I love lamb - great recipe - 8/11/08

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  • 1 of 3 people found this review helpful
    I will add mushroom,leave out the corn and use low fat veg.broth instead .Looking forward to trying it. - 7/30/08

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  • Incredible!
    1 of 3 people found this review helpful
    Sounds yummy! But I, too, would not use the bouillon granules - too salty. Homemade stock for Me! And I would cook the shanks in it - instead of in water....... - 7/29/08

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  • Incredible!
    1 of 1 people found this review helpful
    The BEST!! - 7/29/08

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  • Incredible!
    1 of 1 people found this review helpful
    Sounds yummy, but like others I will make with beef since we raise our own.

    Thanks for a great recipe! - 7/29/08

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  • Very Good
    1 of 1 people found this review helpful
    Yeah, thanks for the great sounding easy to prepare soup. - 7/29/08

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  • 1 of 1 people found this review helpful
    good - 7/29/08

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  • 1 of 1 people found this review helpful
    Thanks for the reminder--of course, lamb and barley! Will make for a cold winter day. - 7/29/08

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  • 1 of 1 people found this review helpful
    sounds good - 3/20/08

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  • Very Good
    1 of 1 people found this review helpful
    never would have put barley in a lamb soup. I will now - 3/20/08

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  • 1 of 2 people found this review helpful
    I'm not a fan of lamb, but seems like beef would work as well. - 3/20/08

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  • 1 of 2 people found this review helpful
    love the fiber, will definitely make this one - 3/20/08

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