Lamb Bone Soup

4.60 from 15 votes

Hearty lamb bone soup made with meaty bones, vegetables, potatoes, and beans. A great way of using up every last bit of the lamb.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Soup

Cuisine: American, German

Servings:

Calories: 462kcal

Author: Adina

1-2 meaty lamb bones depending on size (about 900 g /2 lbs., a little more or less is fine) (Note 1 and 2)
1 tablespoon olive oil
125 g/ 4.4 oz bacon cubes
1 medium onion chopped
1 large carrot or 2 smaller chopped
4 garlic cloves minced
250 g/ 8.8 oz potatoes about 2 cups when cubed
½ - 1 teaspoon caraway seeds to taste
2-3 bay leaves
½ teaspoon dried thyme
½ teaspoon dried rosemary or 2 small sprigs of fresh rosemary
½ - 1 teaspoon red chili flakes to taste
about 1.5-liter/ 6 ½ cups lamb stock Note 1
350 g/ 12.3 oz pointed or regular white cabbage chopped
1 can white beans drained
2 tablespoons white wine vinegar
1-2 tablespoons Worcestershire sauce to taste
fine sea salt and ground black pepper
small bunch of parsley

Follow the link for the recipe. Add one meaty lamb bone at the beginning. Simmer it in the stock for 2 hours, take it out and remove the meat. Set the meat aside and return the meatless bone to the stock. Continue simmering for 4 hours for a more concentrated stock.
If your lamb stock is already cooked, pour it into a pot, add the meaty bones and simmer them in the stock for about 2 hours or until the meat is tender. Remove the meat from the bone and set it aside. Use the stock and the shredded meat to make the soup. You can cook the meat in water as well, but use good quality stock to make the soup.

Once the stock and the meat are cooked, make the soup.
Chop the onions and the bacon (if necessary).
Heat the oil in a large heavy-bottomed pot. Fry the bacon cubes and the chopped onion on medium-low heat for about 4 minutes.
Add the chopped carrots, and garlic, stir well and cook for about 4 minutes. Add the peeled and cubed potatoes, caraway seeds, thyme, rosemary, bay leaves, chili. Stir well.
Add the stock. Cook for about 10 minutes.
In the meantime, chop the cabbage. Add cabbage and drained white beans to the pot. Cook for another 10 minutes or until the cabbage is cooked to your liking, it should not get mushy.
Add the shredded meat and heat through for a few minutes.
Adjust the taste with vinegar, Worcestershire sauce, salt, and pepper.
Serve sprinkled with fresh parsley if desired.

Follow the link in the instructions for the lamb stock recipe.
If you already have ready lamb stock, simmer then meaty bones into the stock for about 2 hours or until the meat is very tender. You can cook the meat in water as well, but use good quality stock to make the soup.