• 6-8
  • 15 minutes
  • 2 hours and 30 mins


1½ lb lamb shank

Sea salt and freshly ground pepper

3 tablespoons extra virgin olive oil or coconut oil (you can also use good quality fat if like, such as duck fat, lard or tallow)

2 large onions, finely sliced

4 large cloves garlic, sliced

1 tablespoon dried oregano

2 x 14.5 oz cans whole peeled tomatoes, crushed

2 qt chicken broth, or water

2 zucchinis, halved lengthways and sliced

1.3 lb sweet potato, cut into ¾ inch dice

Zest and juice from half lemon

2 tablespoons chopped flat-leaf parsley


Season the lamb shank with salt and pepper. Heat the oil or fat in a large saucepan over medium – high heat and add the shank. Brown on all sides, about 6 minutes, then remove from the pan. Reduce the heat to medium and add the onion and sauté, stirring occasionally, for 6-8 minutes until softened.

Add the garlic and oregano to the pan and sauté for 1 – 2 minutes. Stir in the tomatoes and cook for 3 – 4 minutes. Pour in the broth or water, then return the shanks to the pan and bring to the boil. Reduce the heat to medium – low and cover with the lid. Simmer the soup for 1 ½ hours.

After 1 ½ hours of cooking, add zucchini and pumpkin, season with salt and pepper. Simmer for a further 40 minutes or until the meat is falling off the bone.

Remove the lamb shank from the stew and when the meat is cool enough to handle, remove the meat from the bone and shred or chop the flesh. Return the meat to the pan and stir through the soup. Adjust the seasoning and stir in the lemon juice.

Ladle in to warm bowls and sprinkle with parsley and lemon zest to serve.

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