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Photo of Lamb shank broth with gremolata by WW

Lamb shank broth with gremolata

Total Time
2 hr 35 min
15 min
2 hr 20 min
Parsley, garlic, lemon rind and olive oil combine to make gremolata – an aromatic mixture to sprinkle over your broth to up the flavour ante


Lamb shank meat, off the bone, raw

1360 g, 8x200g, fat trimmed

Dried bay leaf

2 whole

Beef stock

500 ml

Brown rice, dry

¾ cup(s)


2 medium, chopped


2 stick(s), chopped


2 medium, chopped


2 medium, chopped

Frozen green peas

1 cup(s), thawed

Fresh flat-leaf parsley

1 cup(s), coarsely chopped


1 clove(s), crushed

Fresh lemon rind

1 tbs, grated

Olive oil

1 tbs


  1. Place shanks and bay leaves in a large heavy-based saucepan over medium-high heat. Cover with water and bring to the boil. Reduce heat to low and simmer, covered, for 1½ hours or until meat is tender. Remove shanks from pan and set aside to cool slightly. Discard water. When cool enough to handle, remove meat from bones. Discard bones. Using 2 forks, roughly shred meat, discarding any fat.
  2. Place rice, stock and 1L (4 cups) water in a large heavy-based saucepan over medium-high heat and bring to the boil. Reduce heat to low and simmer for 20 minutes.
  3. Add carrot and celery and cook for 10 minutes. Return meat to broth with zucchini and tomatoes and cook for 6–8 minutes or until vegetables are tender. Add peas and cook for 2–3 minutes or until peas are tender.
  4. Meanwhile, place parsley, garlic, rind and oil in a bowl. Mix gremolata until combined. Spoon broth into warmed serving bowls and serve sprinkled with gremolata.


TIP: This broth is suitable to freeze. Ladle cooled broth into individual portion-sized airtight containers, leaving a 1–2cm gap at the top for expansion. Label, date and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the microwave or on the stovetop.