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Photo of Curried lamb shank soup by WW

Curried lamb shank soup

Total Time
8 hr 35 min
15 min
8 hr 20 min
Lamb shanks are usually saved for slow-cooking dishes but why not make them the star of this soup. There’ll be no need for a second course with this hearty soup!


Olive oil

1 tsp

Lamb shank meat, off the bone, raw

720 g, (Buy 6 x 150g), lean

Brown onion

1 medium, finely chopped


2 medium, cut into 1cm pieces


2 clove(s), crushed

Curry powder

2 tbs

Salt-reduced liquid beef stock

3 cup(s), (750ml)

Canned diced tomatoes

400 g

Dry lentils

1 cup(s), (200g) French-style

Baby spinach

160 g


  1. Heat half the oil in a large saucepan over high heat. Cook shanks, in batches, for 3 minutes each side or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Heat remaining oil in same pan over medium heat. Cook onion and carrot, stirring, for 5 minutes or until onion has softened. Add garlic and curry powder and cook, stirring, for 1 minute or until fragrant.
  3. Add stock and bring to the boil. Transfer to slow cooker. Add tomatoes, lentils and 1.25 litres (5 cups) water. Cook, covered, on low for 8 hours (or high for 4 hours).
  4. Transfer lamb to a plate. When cool enough to handle, remove and discard fat and bones. Using 2 forks, coarsely shred meat. Stir meat and spinach into soup. Cook, covered, on high for 5 minutes or until spinach has wilted. Season with salt and pepper to serve.


SERVING SUGGESTION: Warm wholegrain tortillas. TIP: Suitable to freeze for up to 3 months.