Lamb Shank Soup

4.2 of 5 (52)
editors choice
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


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


    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


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.

Member Ratings For This Recipe

  • no profile photo

    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

  • no profile photo

    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

  • no profile photo

    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

  • no profile photo

    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

  • no profile photo

    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