Imagine a soup so rich, so deeply satisfying, that it transports you to a cozy kitchen on a crisp autumn day. This Lentil Lamb Shank Soup is not just a meal—it's a culinary journey that combines the tender, melt-in-your-mouth lamb with the earthy richness of lentils, the sweetness of apples and kabocha squash, and a symphony of warming flavors that will make your taste buds dance. Whether you're looking to impress dinner guests or simply craving a bowl of pure comfort, this recipe is about to become your new cold-weather obsession.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lamb shanks
- 1 cup lentils, rinsed
- 2 carrots, sliced
- 1 apple, diced
- 1 cup kabocha squash, cubed
- 1 onion, chopped
- 4 cups vegetable broth
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat lamb shanks dry with paper towels and season generously with salt and pepper.
- Add a tablespoon of olive oil to the pot and sear lamb shanks on all sides until they develop a deep golden-brown crust, approximately 3-4 minutes per side. Remove shanks and set aside.
- In the same pot, reduce heat to medium and add chopped onions. Sauté until translucent and slightly caramelized, about 5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Return lamb shanks to the pot. Add rinsed lentils, sliced carrots, diced apple, cubed kabocha squash, and vegetable broth. Stir to combine all ingredients.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and simmer slowly for
- 5 to 2 hours, or until lamb shanks are tender and falling off the bone.
- Periodically check the liquid level and stir the soup, adding more broth if needed to prevent sticking. The consistency should be thick and hearty.
- Once lamb is tender, remove shanks and carefully shred the meat, discarding any excess fat. Return shredded meat to the soup.
- Taste and adjust seasoning with salt and pepper. If desired, add fresh thyme leaves for additional flavor.
- Serve hot in deep bowls, garnishing with additional fresh thyme sprigs. Pair with crusty bread for a complete meal.
Tips
- Pat the lamb shanks completely dry before searing to ensure a perfect golden-brown crust that locks in flavor.
- Take your time when caramelizing the onions—this builds a deep, rich base for your soup.
- Choose a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
- Low and slow is the key to tender lamb—don't rush the simmering process.
- For extra depth, consider adding a splash of red wine when sautéing the onions.
- If kabocha squash is unavailable, butternut squash makes an excellent substitute.
- Fresh thyme is crucial—it adds a bright, herbal note that elevates the entire dish.
- The soup tastes even better the next day, so don't hesitate to make it in advance.
- Serve with a crusty sourdough or rustic bread to soak up all the delicious broth.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 95mg
