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Sandy’s Lamb-shank and Veggie Soup

This recipe comes from the residents of the Loxton Lodge Older Person’s Estate in Windsor, Victoria. The array of dishes reflects the many diverse cultures living in Melbourne’s diverse and dynamic inner suburbs.

  • Recipe from the recipe book Simple Pleasures.
  • Recipes compiled from the residents of Loxton Lodge.


  • We encourage you to experiment when making these recipes, perhaps using vegetables and herbs from your garden.



Simmer lamb shanks in the stock until tender (about 11⁄2 hours). Leave to cool, then place the pot in the fridge and leave overnight.


Next morning, skim fat from broth and remove meat from bones. Grate half of the carrots, parsnips, and turnip or swede, and coarsely chop the remainder. Roughly chop the celery, and slice the leeks.


Place meat, prepared vegetables, salt and pepper in the broth. Bring to boil, then reduce to a simmer and cook for about 30 minutes until meat and vegetables are tender.


TIP: Add 1 cup of pearl barley with the vegetables, for extra heartiness and nourishment.

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