Melbourne’s winter cold winds have settled this week, and few remedies feel as soothing as a bowl of slow-cooked lamb shank soup. Picture stepping through the door after a long day and being greeted by the rich fragrant aroma of cinnamon, vegetables, and lamb shanks simmering gently on the stove. The meat is fall-apart tender, the broth fragrant and nourishing, and the pearl couscous adds that satisfying, spoon-able heft every hungry family appreciates. Better still, most of the work happens in one pot, leaving you time to help with homework or catch up on your own to-do list while dinner takes care of itself.
Why Lamb Shanks Make an Ideal Winter Cut
Lamb shanks come from the lower leg, a hardworking muscle that turns buttery soft when given a slow, steady cook. That long simmer coaxes collagen into the broth, adding both body and a natural source of gelatin that’s gentle on joints and good for gut health. Lamb shank soup also delivers a solid hit of iron, zinc, and B-vitamins—nutrients busy parents need for steady energy through short, chilly days. Because shanks absorb spices so well, they act as the perfect canvas for cinnamon, bay leaves, and peppercorns, creating a depth of flavour that feels almost restorative after a cold commute or weekend sport on the sidelines.
Cinnamon: Winter’s Warm Health Boost
More than a dessert staple, cinnamon brings subtle sweetness and a raft of wellness benefits to savoury dishes. Studies suggest its natural compounds may help stabilise blood-sugar levels and calm inflammation—useful if you’re balancing family meals with occasional treats. When simmered with lamb shanks, cinnamon melds into the broth, adding warmth without overpowering the meat. It’s also believed to have mild antimicrobial properties, handy at a time of year when sniffles make the rounds at school. Add a stick or generous pinch, and you’ll lift both the aroma and the nutritional profile of your soup.
Eating Well When Time Is Tight
Batch cooking is the simplest way to keep wholesome food on hand during hectic weeks. Make a double pot of cinnamon lamb shank soup on Sunday. Serve half that night, then cool and freeze the rest in family-sized portions. The flavours deepen over time, meaning the reheated soup tastes as though it’s been simmering all afternoon—even when you’re heating it in the microwave after netball practice. Pair with a loaf of crusty whole grain bread, and you’ve dodged the takeaway temptation while still delivering a meal everyone enjoys.
Ingredients
- 4 Lamb shanks (trimmed)
- 1 tablespoon Olive oil
- 1 Onion (diced)
- 2 Carrot (diced)
- 1 stalk Celery (diced)
- ½ teaspoon Ground allspice
- 1 teaspoon Ground cinnamon
- 400 gram Tomato puree tin
- 1.5 litre Chicken stock
- 1 cup Pearl cous cous
- Lemon juice and chopped parsley (to serve)
Instructions
- Heat a large heavy based saucepan over a moderately high heat. Seal the lamb shanks in the oil for 8 minutes or until well coloured, then set them aside.
- Add the onion, carrot and celery and cook for 3 minutes. Add the spices and stir for 30 seconds. Place the shanks back in and the add tomato puree and stock. Bring to the boil, cover and turn down to a gentle simmer. Cook for 2 hours or until the meat is very tender. Take the pan off the stove.
- Remove the shanks and set aside until cool enough to handle. Pull the meat off the bone and shred it with forks, discarding any fat or sinew.
- Set the soup over a moderate heat and add the shredded meat and cous cous. Cook for 10-15 minutes or until the cous cous is cooked. Season with salt and pepper. Add lemon juice to taste, sprinkle with chopped parsley and serve.
Bringing It All Together
Cinnamon-spiced lamb shank soup with pearl couscous is comfort, convenience, and cold-weather nutrition in one bowl. Tender shanks supply iron and protein, cinnamon adds a functional flavour boost, and make-ahead flexibility keeps you in control of dinner even on the busiest nights. Serve it steaming hot, breathe in the spice-laden aroma, and enjoy the small victory of nourishing your family without extra stress—just what an Victorian winter calls for.
Honey and chipotle lamb chops
Roasted Beef Rib Eye Seasoned With Thyme And Sage
Butterflied Leg of Lamb with Roasted Vegetables (Tahini)
