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Meat, South and mountains

Spelt soup with lamb shank

Spelt soup with lamb shank is a hearty one pot meal from Haute Provence, serving 4, ready in 2 hours at an easy skill level, for about €3.80 per person. The lamb shank simmers slowly with the vegetables and farro until it turns tender, and that slow cooking naturally thickens the broth. The key is keeping it at a gentle simmer rather than a boil, so the collagen from the shank does the work.

A country soup from Haute Provence, thick enough to be a meal, with farro, lamb shank, and root vegetables.

Spelt soup with lamb shank
Total time
2 h
Difficulty
Easy
Cost per person
€3.80
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This isn't a light broth. The lamb shank simmers for a long time until the meat falls off the bone on its own, and the farro adds a chewy bite that gives the soup real substance. The carrots, leeks, and turnips soften gently without falling apart, and the result is a thick soup, almost a stew, that truly warms you up on a cold night.

It's the kind of dish you start on a Sunday afternoon, while the smell fills the whole house, so you can enjoy it all week. Mon Chou suggests it for fall and winter family dinners, especially on gray days when you need one dish that feeds everyone without any fuss.

The ingredients

4 people

Butcher

  • Lamb shanks 2

Pantry

  • Farrooften in the pantry 200 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 3
  • Leeks 2
  • Turnips 2
  • Celery stalks 2
  • Onion 1
  • Garlic 2 cloves
  • Thyme 3 sprigs

Bakery

  • Country bread 8 slices

Allergens Gluten, Celery

The step by step recipe

  1. Put the lamb shanks in a large pot, cover with water, bring to a boil, and skim. 10 min

    Skim off the foam during the first few minutes, the broth will stay clear.

  2. Add the onion, garlic, and thyme, and let it cook gently. 1 h

    Keep it at a gentle simmer, the collagen from the shank slowly breaks down and thickens the soup.

  3. Add the diced vegetables and the farro, and let it cook. 40 min

    The farro is done when it still has a slight bite to it.

  4. Remove the meat, shred it, and return it to the soup.

    Be sure to remove the small bones.

  5. Serve piping hot with the toasted bread.

    Rub the toasted bread with a clove of garlic, it flavors the soup.

Our tips to get it right

  • Cut the vegetables into even, not too large, dice so they cook at the same pace as the farro without turning to mush.
  • If the broth reduces too much during cooking, top it up with hot water rather than cold, so it doesn't interrupt the simmer.
  • Taste and adjust the salt only at the end, since the shank and vegetables already release plenty of flavor into the broth as they cook.

The variations

  • Swap the lamb shank for veal or pork shank for a milder flavor, the cooking time stays about the same.
  • For a vegetarian version, skip the meat and use vegetable broth instead, the farro and root vegetables carry the dish well on their own.
  • For a quicker version, use pearled spelt, which cooks in 20 minutes instead of 40, and use leftover cooked meat to cut the first hour short.

What to serve it with

  • Grilled country bread rubbed with garlic
  • A glass of light red wine
  • A simple green salad afterward

Storage

This soup keeps for 3 days in the fridge in a sealed container, and it's often even better the next day. It freezes well for up to 2 months, ideally without the bread. Reheat it gently on the stove, adding a splash of water if it has thickened too much.

Questions about this dish

Do you really need to soak the spelt before cooking?

It's not required but it helps. Soaking it for a few hours shortens the cooking time and makes the grains more tender.

Can you make this soup ahead of time?

Yes, it's actually recommended, the flavor improves after a night in the fridge. Reheat it gently the next day, adding a little water if needed.

Can you swap the spelt for another grain?

You can use pearl barley or whole spelt instead, adjusting the cooking time based on the package. Skip quinoa, it cooks too fast and loses its texture in such a long simmer.

How do you know the lamb shank is cooked enough?

The meat should pull away from the bone easily when you poke it with a fork. If it still resists, let it simmer another 15 to 20 minutes over low heat.

How long does it take to make a spelt soup with lamb shank?

Count 2 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a spelt soup with lamb shank?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spelt soup with lamb shank cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery. Always check the labels of the products you buy.

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