Potato and Lamb Soup


Now that the weather has decided it’s about time it was Winter in the south West of Western Australia, I felt I should share this most wonderous hearty soup that could also double as a stew it’s that thick. I call it a stoup when I make it because of it’s stew like texture. I think you could add more beef stock to thin it down or vegetable stock if that suits.


1 tablespoon of oil

1 kilogram of lamb shanks (about 4 shanks)

1 medium onion, diced

2 cloves of garlic, crushed

2 medium carrots (about 240gm) diced

2 sticks of celery, chopped

810gm can tomatoes, crushed

1 and a half litres of Beef stock

5 large potatoes, peeled and diced

2 medium zuchinni, diced skin on

2 tablespoons tomato paste

2 tablespoons chopped fresh basil

Half a teaspoon of sugar

Heat oil in large pot and brown the shanks all over. Remove from pan and set aside. Add onion, garlic, carrots and celery to the same pot and cook, stirring until onion softens. Return shanks to pan, add undrained crushed tomatoes and beef stock and simmer covered, for about 1 hour or until lamb is tender.

Remove the meat from the shanks and chop roughly, discard the bones. Bring soup back to the boil and add the chopped meat, potatoes, zuchinni, tomatoe paste, basil and sugar. Simmer uncovered until potatoes are tender. Serve with some crusty bread.

This tastes even better the next day.

Bon appetit!

12 thoughts on “Potato and Lamb Soup

    1. I vary this recipe as to what I have on hand Jean. I sometimes don’t use potatos and substitue a couple of swedes instead. Great soup to use up odd veg left in crisper.

  1. This soup is the bomb. I remember eating this soup again and again because it was so gorgeous and not because back then, you could get shanks for small change, but because it is wonderful. Try it folks, you won’t regret it :). I will share this link with quarteracrelifestyle now Pinky, cheers for sharing šŸ™‚

    1. You could still make this Fronkii, just leave out all the meat and exchange the beef stock for a good vegetable one (Maggie Beer does a gorgeous one, too expensive though in my book), add dried beans and some pasta and it would be a nice chunky minestrone type dish.

    1. Hi there! Glad you liked it. Please use whatever veg you have at hand too as I found five potatoes a bit much for a soup so substituted 5 large potatoes with 3 medium potatoes and a nice sized swede. šŸ˜€ This freezes well too. I made a huge pot of it and froze most for my work lunches during winter. šŸ™‚

  2. I made this Cathy and it’s a really yummy recipe, thanks so much. Gosh we enjoyed it…it will be a regular here I know. Roger is taking some today for lunch, just a perfect lunch for a bitterly cold, wet day on a muddy farm.

    1. So glad you liked it šŸ˜€ It really is a filling yummy soup isn’t it? I call it a “stoup” as I believe its almost as thick and full of goodies as a stew, plus a hunk of chunky bread helps soak up any juices!

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