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A country lamb & vegie soup from NZ


  • Heat a thin layer of oil in a large heavy-bottomed pot and brown the lamb all over. Remove. 
  • Add a little fresh oil to the pot, if needed, and gently sauté the pumpkin, swedes, carrots, onions and sweet potato until softened, stirring now and again. 
  • Then add the stock, tomatoes and seasonings. Return the lamb, turn the heat down and simmer for about 1½-2 hours until the shanks are tender and the meat is falling off the bone, adding a little water if needed. 
  • Remove the lamb and shred the meat, when cool enough to handle, discarding any fat or sinew. Then return the meat to the pot together with the cabbage, peas and parsley. Stir well, briefly cook to heat through and taste for seasoning. 
  • nb.  Any selection of vegies can be used.


  • olive oil
  • 4 lamb shanks, trimmed of all fat & sinew
  • ½ butternut pumpkin, diced
  • 2 swedes, diced
  • 2 medium carrots, diced
  • 2 onions, finely chopped
  • 1 large sweet potato, diced
  • 3 litres chicken stock
  • 1 can diced tomatoes
  • sea salt & freshly ground pepper
  • 1-2 cups shredded Savoy cabbage
  • 1 heaped cup frozen peas, thawed
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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