Lamb Shank & Vegetable Soup by Olivia Dyer & Bridy Fulvio

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A beautifully healthy winter soup!  Lunch or dinner!


  • 2 lamb shanks
  • 4 sticks celery, chopped
  • 2 large turnips, grated
  • 2 large carrots, grated
  • 2 large swedes, grated
  • 2 large brown onions, grated
  • ½ cup long grain rice
  • 1 litre water
  • toast, for serving, if desired


  1. Place the shanks in a deep sauce pan and cover with water. Bring to the boil and then reduce to a simmer. Keep adding boiling water to the pot to completely cover the shanks.
  2. Place the celery and other vegetables into the saucepan with the shanks. Bring back to the boil then reduce to a simmer for 2hours.
  3. add the rice in the last 20minutes of cooking. Cook until the rice has softened.
  4. Serve with toast on the side, if desired.


Diabetic Friendly: Serve with Low GI toast to increase CHO

Nutritional Analysis

Per serve, fat 4.8g, saturated fat 2.1g, protein 15.4g, carbohydrate 21.5g, sodium 163mg, energy 883 kJ (211 cal), GI high

Low to No Additives

Recipe taken from Low to No Additives By Olivia Dyer & Bridy Fulvio.

Click here to find out how to purchase this book

Click here to read Olivia & Bridy’s article on Food Additives

Click here to read Olivia & Bridy’s article on Food Additive Effects & Reactions

Click here to read Olivia & Bridy’s A-Z list of Prescribed Food Additive Names



You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.