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Curried Lamb Shank Soup

Course Soup
Keyword lamb, soup
Servings 4 people
Author Bunny T


  • 2 lamb shanks
  • 1 tablespoon oil
  • 1 small onion finely diced
  • 4 teaspoons crushed garlic
  • 2 teaspoons grated ginger
  • 3 tablespoons mild curry powder
  • 1 tablespoon brown sugar
  • 2 teaspoons soy sauce
  • 4 cups chicken or lamb stock
  • 2 medium potatoes, diced
  • 1x420g tin coconut cream
  • coriander, to serve (optional)


  • Preheat oven to 160C. Heat oil in a pan, brown sides of lamb shanks. Place in a ceramic oven pot or dish.
  • Add a bit more oil if needed, and cook onion, garlic and ginger until fragrant. Add curry powder, sugar and soy sauce, cook for two minutes, then add chicken stock and mix in together. Add to oven pot along with potatoes.
  • Cook, covered for 2 hours, then cook uncovered for another 30 minutes or until lamb shanks are cooked and falling off the bone.
  • Stir in coconut cream once out of the oven and serve with coriander sprinkled on top.