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Slow Cooked Lamb Shanks and Vegetables

Yields1 Serving

Winter means soups and stews. Every Tuesday this is the meal in our house, Lamb Shanks. With the left overs I usually strip the bone of all the meat, then add some water to the sauce, add the meat, heat and blend slightly for a yummy lamb shank soup.

 1 tsp Changing Habits Seaweed Salt & freshly ground Changing Habits Pepper
 5 lamb shanks (with the bones)
 3 brown onions, quartered
 6 garlic cloves - peeled
 600 ml red wine, preservative free
 4 organic tomatoes - chopped
 1 can tomato puree
 3 small red sweet potato, peeled and chopped into 2cm pieces
 2 parsnips, peeled and chopped into 2cm pieces
 1 turnip, peeled and chopped into 2cm pieces
 3 stems of fresh thyme
 2 stems of fresh rosemary
 1/3 cup chopped parsley

Throw everything in a large slow cooker in the morning, except for the parsley, place on high and let brew all day, fold in the parsley at the end and serve with just steamed broccoli and mashed potato.


If there is too much liquid, scoop the liquid out and store in a container in the fridge. I use this as a wonderful stock for other soups.


Left over lamb (without bones) and vegetables can be placed in a vitamizer or thermomix if you want a smooth soup just add the extra stock or broth and give a quick blitz until you reach your desired consistency. Then heat and serve with fresh home made bread.

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