Persian Lamb Shank and Vegetable Soup
YEAH…IT’S SOUP SEASON!!!! (excited voice) Soup makes me so happy. It’s really just like a big warm hug. It soothes and warms the soul as well as being oh-so comforting. This slow-cooked Persian lamb shank and vegetable soup has all the ingredients of the perfect Sunday supper, and if you’re really lucky, there will be leftovers for tomorrow’s lunch!
The inspiration
You know me, any stew is a good stew. This Persian soup came about from this Persian Beef Stew. It’s one I’ve made for years and a big family favorite. Which totally got me thinking one cold Autumn afternoon. I had a couple of lamb shanks I picked up at the market the day before, and with a bit of tweaking, this stew could make a good, hearty, soup. Bring it on! Ps, I also make a vegetarian version if you’re wanting a meat-free option, either way, just add a chunk of crusty bread like this Irish soda bread!
To make Persian lamb shank soup, you’ll need…
- Pantry staples – extra virgin olive oil, tomato passata (the equivalent in canned diced tomatoes can also be used)
- Lamb shanks
- Vegetables – leek, garlic cloves, carrots, celery stalks, sweet potato, and bay leaf
- Spice – turmeric, cumin, curry powder (I used Keen’s curry powder), ground cinnamon
- Vegetable stock. Because I’m slow-cooking this soup I prefer to use vegetable stock and add the flavor from the lamb shanks to impart a more authentic flavor to the soup. You could also try beef stock if that is what you have on hand.
- Water
- Green lentils. Not a fan of lentils? You could also try pearl barley, orzo, faro, or brown rice.
- Sea salt flakes & black pepper for seasoning
The nitty-gritty
- Preheat the oven to 150 degrees C.
- Pop the oil into a cast-iron casserole. On low to medium heat on top of the stove and brown the lamb shanks. After browning them on all sides, remove the lamb shanks from the pot and pop them aside.
- Add leeks and saute for a couple of minutes until translucent. Add the garlic, carrot, and celery. Stir through and cook for 30 seconds. Add turmeric, cumin, cinnamon, and curry powder. Stir through and again cook for 30 seconds until fragrant.
- Add the stock, water, tomato passata, and bay leaf. Give a good stir and on low heat, bring to a simmer. Add the lamb shanks back into the pot. Put the lid on, and pop the lamb soup in the oven for 2 hours.
- Remove from the oven. Skim off any of the scum that forms on top.
- Remove each lamb shank from the soup and using two forks on a plate, shred the lamb shank meat. Once shredded, return the meat to the pan and discard bones.
- Add the lentils and sweet potato. Pop everything back into the oven and cook for a further 1 hour.
- Season with salt and pepper. Serve a big bowl of Persian lamb shank soup with warm naan bread, greek yogurt, and some finely chopped fresh mint.
Equipment
A large pot suitable for the oven – I cook this recipe in my 24cm Le Creuset French oven. A cook’s knife, chopping board, heat-proof spoon, and a sieve to wash the lentils are also required.
Why I slow-cook my lamb and vegetable soup in the oven
Most weekends over the cooler months, you’ll find a pot of soup simmering away in my oven. Yep, you read correctly, the oven. If you are after a slow-cooked soup, pop it in the oven in a cast-iron Dutch oven casserole. It will cook more evenly, prevent any drying out and deepen the flavor. There is also less chance of it boiling over and having to clean your cooktop! A total win-win.
Can I freeze it?
Like most stews, this Persian lamb soup always tastes better the next day. Cook in advance and reap the benefits. PS, it freezes well too. Make a double batch and freeze half for another day!
A bit more Sunday supper inspo…
- Butternut squash (pumpkin) chipotle soup
- Bacon, chive and cheese soda bread
- Slow-cooked Rigatoni Bolognese
- Irish Stew
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Persian Lamb Shank Soup
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 6 serves 1x
- Category: Lunch, Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Description
This slow-cooked lamb shank soup has all the ingredients of the perfect Sunday supper, and if you’re really lucky, there will be leftovers for tomorrow’s lunch!
Ingredients
- 1 tbsp extra virgin olive oil
- 2 lamb shanks
- 1 leek, washed and sliced thinly
- 2 cloves garlic crushed
- 2 carrots, peeled and cut into a rough 1cm sq dice
- 2 celery stalks, leaves removed and diced
- 1 tsp turmeric
- 1 tsp cumin
- 1 1/2 tsp curry powder (I used Keen’s curry powder)
- 1/2 tsp ground cinnamon
- 500ml vegetable stock
- 1L water
- 1 1/2 c tomato passata
- 1 bay leaf
- 3/4 c green lentils, washed
- 1 sweet potato, peeled and cut into a rough 1cm sq dice
- Salt & Pepper for seasoning
Instructions
- Preheat the oven to 150 degrees C.
- Pop the oil into a cast-iron casserole. On low to medium heat on top of the stove and brown the lamb shanks. After browning them on all sides, remove the lamb shanks from the pot and pop them aside.
- Add leeks and saute for a couple of minutes until translucent. Add the garlic, carrot, and celery. Stir through and cook for 30 seconds. Add turmeric, cumin, cinnamon, and curry powder. Stir through and again cook for 30 seconds until fragrant.
- Add the stock, water, tomato passata, and bay leaf. Give a good stir and on low heat, bring to a simmer. Add the lamb shanks back into the pot. Put the lid on, and pop the lamb soup in the oven for 2 hours.
- Remove from the oven. Skim off any of the scum that forms on top.
- Remove each lamb shank from the soup and using two forks on a plate, shred the lamb shank meat. Once shredded, return the meat to the pan and discard bones.
- Add the lentils and sweet potato. Pop everything back into the oven and cook for a further 1 hour.
- Season with salt and pepper. Serve a big bowl of Persian lamb shank soup with warm naan bread, greek yogurt, and some finely chopped fresh mint.
Notes
I cook this soup in my 24cm enamel cast-iron casserole. You could cook this recipe in a slow cooker or pressure cooker with cooking times adjusted.
Nutrition
- Serving Size: 1 serving
- Calories: 196
- Sugar: 7.7 g
- Sodium: 776.3 mg
- Fat: 3.5 g
- Carbohydrates: 33.3 g
- Protein: 10.2 g
- Cholesterol: 6.1 mg
I’ve made your Persian lentil soup and loved it! Will definitely be trying this one too!
Hey Emma,
I made this recipe and it did not disappoint! It was delicious! My house smelled amazing!
Just a few things:
1. In the instructions, under #3, you need to add cinnamon with the other spices.
2. In the instructions, under #4, you need to add the litre of water with the other liquids, and add the lamb shanks back to the pot before putting in the oven.
3. I added about 4 cups of baby spinach and stirred it in just before serving. It was really good!
4. I seasoned the lamb shanks with salt and pepper before browning them in the cast iron pot. The recipe does need salt, but I let people add what they wanted at the table. Pretty sure you could add a teaspoon or two to the recipe to enhance the flavours.
Thanks for sharing this recipe! I just signed up for your newsletter!
Hi Julia! OMG thank you for pointing these out – you would make a fabulous editor! I put baby spinach in mine too, so delicious. And yes, salt and pepper is essential. I’m fixing/updating everything now. Have a lovely day, and thank you for following along x
Making this right now and OMG the smell!!! so wonderful. I added just a little bit of harissa. I cannot wait. Thank you for this recipe. I also love how artistic your pictures are:)
Oh you are so sweet! Thank you so much. I am definitely trying with harissa next time. Such a good idea! x
So easy in the oven. WOW what a great recipe and yes it smelled absolutely amazing.
Hi Oscar, thanks so much for your comment!
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