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Lamb Shank Soup Ingredients

Lamb Shank & Farfalle Soup

A delicious recipe of Lamb Shank Soup that is destined to become a family favourite or as a gourmet meal in it's own right.
Servings 4


  • 4 x Lamb Shanks with bone Fat trimmed and removed.
  • 1 x tbsp. Olive Oil
  • 3 x Carrots Chopped
  • 1 x Large Onion chopped
  • 1 x Large Celery stalk chopped
  • 1 x Garlic Clove minced
  • 1 x tbsp. finely chopped fresh Rosemary.
  • 1 x Chilli chopped fine
  • 3 x Large Tomatoes chopped well.
  • 1ΒΌ Liters of Beef stock. For expediency I prefer the Knorr Stock Pots
  • 2 x Cups water
  • 2 x Finely chopped Italian parsley
  • 2 x Cups of Farfalle Pasta Bow tie


  1. Ensuring the fat has been trimmed from the Lamb, place the shanks into a heavy cooking pot with the oil and brown on all sides for about 10 minutes over medium heat. Remove the lamb shanks from the pot and set aside.
  2. Add the celery, carrots and onion to the same pan and cook until softened about 5 minutes.
  3. Add the rosemary, garlic, tomatoes, beef stock, chilli, and water to the pan.
  4. Return the Lamb shanks to the pan.
  5. On a low heat simmer for 50 - 60 minutes or until the meat is falling of the bone.
  6. Remove the lamb shanks from the pan and slice away the remaining meat from the bone.
  7. Chop the meat roughly and return to the pan.
  8. Stir in the Italian parsley.
  9. This is when you add the Farfalle pasta. It has to be judged by cooking time. As Farfalle are small bow-ties it will cook fairly quickly. Check the instructions on the pack for the correct cooking times.
  10. Add more water to the pot if required.
  11. Add the pasta and continue cooking until the pasta is ready approximately 10 minutes.