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Outback Storm

Chilli Lamb Shank and Vegetable Soup

Serves 4 Print Recipe


Chilli Lamb Shank and Vegetable Soup
  • 100 gms of Outback Storm (Hot Chilli Tomato & Basil Relish SHU 12,000)
  • 1 tbs olive oil
  • 2 lamb shanks
  • 2 onions chopped
  • 2 garlic cloves crushed
  • 2 carrots chopped
  • 2 potatoes, peeled and chopped
  • 1 turnip, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 2 litres of beef stock
  • 425g can chopped tomatoes
  • 1/2 cup pearl barley
  • 2 bay leaves
  • seasoning to taste


  1. Heat oil in large stockpot. Brown shanks well over. Transfer to plate. Add onions and garlic to a pan. Saute until onions are tender. Stir in carrots, potatoes, turnip and parsnip. Cook for 1 min.
  2. Blend in remaining ingredients. Return shanks to pot. Bring to the boil. Reduce heat. Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls of the bone.
  3. Transfer shanks to a dish. Add meat to soup. Heat gently, serve with bread.