This healthy Lamb Shank Soup is a stellar addition to your winter dinner lineup, packed with meat, veggies, and earthy barley, it’s a nourishing combo for those cold nights.

To make Lamb Shank Soup in your slow cooker or crockpot, simply brown the lamb shanks first to unlock a depth of flavour, then toss in the veggies, barley, and stock, and let it simmer on LOW for 8 hours or HIGH for 4 hours. It’s as easy as pie!

And hey, if you manage to mess this up, you might just be the first! Give this recipe a whirl and drop a comment below. I bet you’ll nail it and have your mates begging for seconds!

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Slow Cooker Lamb Shank Soup Ingredients

• 1 tbsp of extra virgin olive oil
• 2 lamb shanks (500g each)
• 1 large leek, trimmed and chopped
• 2 medium carrots, sliced
• 2 large celery stalks, diced
• 1 swede, peeled and diced
• 2 garlic cloves, thinly sliced
• 1.5 litres of chicken-style liquid stock (Massel recommended)
• 1/2 cup of pearl barley, rinsed
• 1/2 cup of frozen peas
• 1/4 cup of fresh parsley, chopped, plus extra for garnish
• Crusty bread, for serving

How To Make Slow Cooker Lamb Shank Soup

1. Heat the Oil: Fire up that slow cooker insert or a frying pan over a medium flame. Splash in your oil.
2. Sear the Lamb: Toss those lamb shanks in. Keep them moving until they’re nicely browned all over—about 5 minutes should do it.
3. Everything in the Pool: If you’ve used a pan, shift everything to the slow cooker. Dump in the leeks, carrots, celery, swede, and garlic. Pour in the stock and top it up with water (about 2 cups) until everything’s swimming in flavour. Season with a brave amount of salt and pepper.
4. The Long Haul: Clamp on the slow cooker lid. Set it to HIGH for a 4-hour flavour marathon or LOW for an 8-hour slow-melt. Throw the barley into the mix with 1½ hours to go.
5. Peas and Parsley Party: Last 30 minutes—fling in the peas.
6. Shred the Shank: Fish out those lamb shanks. Shred the meat off the bone (discard those bones). Chuck the meat back into the soup.
7. Garnish and Serve: Stir in that chopped parsley. Ladle out the soup. Sprinkle some extra parsley on top like you mean it.
8. Dish it Up: Serve it steaming with a side of crusty bread. Perfect for a dunk.

Can I Use Beef Instead of Lamb in This Slow Cooker Soup?

Absolutely, you can swap out lamb for beef shanks if that’s what you have on hand or prefer. Beef will give a deeper, richer flavour which works brilliantly with the hearty vegetables and herbs in this soup.

Recipe Tips

• Enhance the Flavour: Brown your lamb shanks well before slow cooking to add a rich, caramelised depth to your Lamb Shank Soup; don’t rush this step, as it sets the foundation for flavour.
• Deglaze the Pan: After browning the lamb, deglaze the pan with a splash of red wine or broth to lift those succulent bits off the bottom; this trick captures every bit of flavour for your soup.
• Herb Choices Matter: Experiment with different herbs like thyme or rosemary; they can dramatically alter the character of your Lamb Shank Soup, giving it a personal touch that resonates with your palate.
• Low and Slow is Key: Always opt for the longer, lower temperature cooking setting if your schedule allows; this slow process tenderises the lamb shanks perfectly, making them melt-in-your-mouth delicious.

Recipe Variations

• Go Global with Spices: Add a dash of global flair by incorporating spices like cumin, coriander, and a pinch of turmeric; it transforms the traditional Lamb Shank Soup into an exotic treat.
• Vegetable Varieties: Don’t shy away from swapping in other vegetables such as parsnips or turnips for the swede, or adding sweet potatoes for a slightly sweet twist in your soup.
• Make it Creamy: Stir in a splash of cream or a dollop of crème fraîche before serving if you fancy a richer, more decadent version of the classic Lamb Shank Soup.
• Bean Bonanza: Add a can of rinsed white beans during the last hour of cooking for added protein and texture; it makes the Lamb Shank Soup even more hearty and satisfying.

What To Serve With Lamb Shank Soup

Serve your Slow Cooker Lamb Shank Soup with rosemary roasted potatoes, Orange Glazed Carrots, caramelized Brussels sprouts, herbed couscous, and a tangy beetroot salad.

You can also pair it with sautéed spinach with garlic or creamy mashed parsnips for a delightful contrast to the hearty soup.

How To Store Leftover Lamb Shank Soup

In The Fridge:

Store your leftover Lamb Shank Soup in an airtight container; it will keep well for up to 3 days. Ensure the soup cools to room temperature before refrigerating to maintain freshness and prevent bacterial growth.

In The Freezer:

Lamb Shank Soup can be frozen for future enjoyment. Allow the soup to cool completely before transferring it into freezer-safe containers or bags. It’s best used within 3 months—after that, the quality may start to degrade.

How To Reheat Leftover Lamb Shank Soup

Reheat your leftover Lamb Shank Soup gently over medium heat, stirring occasionally until it is thoroughly heated. This method helps preserve the flavors and textures of the ingredients.

For best results, reheat only the amount you plan to serve to avoid multiple reheating sessions.

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken Barley Soup
• Slow Cooker Sweet Lamb Curry
• Bored of Lunch Lamb Rendang Slow Cooker