Lamb Shank Soup

This is a delicious rich soup with all the goodness of collagen for your joints & skin, choline for liver function, zinc for immunity, and vitamin B12 for brain health and energy.



  • 2 lamb shanks
  • 250 gms rice noodles
  • 1/2 bunch silverbeet
  • 2 garlic cloves
  • 1 onion
  • 1 celery stick
  • 1 carrot
  • 3 cups water
  • 2 cups beef bone broth
  • 1 tomato or 2 tablespoons tomato puree


  1. Heat a little olive oil in a large pot, and add the chopped onion, garlic, carrot & celery, and the silverbeet stalks (if using).
  2. Add the lamb shanks and brown on both sides.
  3. Pour in the bone broth, 1 cup water, the chopped tomatoe or puree, and season with salt and pepper.
  4. Bring to a boil with the lid on.
  5. Then reduce the heat to a gentle simmer and cook for 1 hour before topping it up with 2 cups of water.
  6. Bring to a boil with the lid on, then reduce to simmer for another hour.
  7. Remove the lamb shanks and shred the meat off the bones and set aside.
  8. Bring the stock back to a boil and add the chopped silverbeet and the rice noodles (I like to break the noodles up to small pieces for the soup).
  9. Cook for 2 minutes on high, then return the shredded lamb to the pot.
  10. Ready to serve.