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Braised Lamb Shoulder and Bok Choy Soup

4 bowls · 4.7 g net carbs

4.7g Net carbs 56g Fat 46.6g Protein 725.3 kcal
Braised Lamb Shoulder and Bok Choy Soup

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 25 min  ·  cook 2 hr 20 min  ·  total 2 hr 45 min  ·  difficulty hard

Slow-braised lamb shoulder is first seared and then simmered in beef stock with celery and garlic until the meat becomes shreddable. The finished soup layers tender lamb with wilted bok choy and peppery radish for texture. After shredding, the meat is returned to the pot and briefly simmered with fresh parsley so the broth picks up bright herb notes. The long gentle simmer concentrates the beef stock into a rich, spoonable broth that carries both the meat and vegetable flavors without heavy thickeners.

Ingredients

  • lamb shoulderLamb, Shoulder, arm, separable lean and fat, trimmed to 1/4" fat, choice, raw
    1000 g
  • beef stockSoup, Stock, beef, home-prepared
    740 g
  • bok choyCabbage, Bok choy, raw
    160 g
  • radish
    100 g
  • celeryCelery, Raw
    80 g
  • garlicGarlic, Raw
    8 g
  • olive oil
    15 ml
  • saltSalt, Table
    8 g
  • black pepperSpices, Pepper, black
    2 g
  • parsley
    10 g

Equipment

  • large Dutch oven
  • fine-mesh strainer

Method

  1. Pat the lamb shoulder dry and season it with salt and black pepper.
  2. Heat the Dutch oven over medium-high heat and add the olive oil, then sear the lamb on all sides until deeply browned.
  3. Remove the lamb, reduce the heat to medium, add the garlic, celery and radish and sauté until the vegetables soften and become fragrant.
  4. Return the lamb to the pot, pour in the beef stock, bring to a gentle simmer, cover, and simmer gently until the lamb is very tender and easily pulls apart, about 120 minutes.
  5. Transfer the lamb to a cutting board, shred the meat, and skim any excess fat from the broth surface.
  6. Return the shredded lamb to the pot, add the bok choy and parsley, and simmer just until the bok choy wilts and the flavors meld, about 5 to 10 minutes.
  7. Taste and adjust seasoning with more salt or black pepper if needed, then ladle the soup into bowls and serve hot.
Pat the lamb shoulder dry and season it with salt and black pepper.

Tips

Pro tip

  • Brown the lamb well before simmering to develop deeper flavor in the broth.
  • Skim surface fat during cooking with a large spoon to keep the broth clear and balanced.
  • Shred the lamb using two forks while it is still warm so it breaks into tender strands easily.

Frequently asked questions

Can I use beef brisket instead of lamb shoulder?
Yes, you can substitute beef brisket for the lamb shoulder. Using brisket will produce a more distinctly beef-forward flavor and a slightly firmer texture; maintain the same long, gentle simmer so the brisket becomes tender and shred-ready.
Can I use chicken stock instead of beef stock?
Yes, chicken stock may be used in place of beef stock. The soup will taste lighter and less beefy, so compensate by browning the lamb well and finishing with a bit more chopped parsley to add brightness.
What if the lamb is still tough after the simmer time?
Continue to simmer the soup gently until the meat pulls apart easily. Lower the heat and keep the pot partially covered; check every 20 minutes and test by pulling a piece—tough connective tissue simply needs more time to break down.
How do I fix a greasy broth?
Skim excess fat from the surface with a large spoon while the pot is hot to remove floating fat. If small amounts of fat remain, draw them away with a paper towel held briefly against the surface or strain the broth through a fine-mesh strainer after removing the solids.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — and divide a large batch into shallow containers so it cools quickly rather than sitting warm in one deep pot. USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per bowl

Primary macros

4.7g Net carbs 4% 52% 43%
Net carbs Fat Protein
4.7 gNet carbs
46.6 gProtein
56 gFat
1.5 gFiber
725.3Calories

Electrolytes

Na1328 mgSodium
K1168 mgPotassium
Mg78 mgMagnesium

Minerals

Calcium
100 mg
Iron
4.92 mg
Magnesium
78 mg
Phosphorus
482 mg
Potassium
1168 mg
Zinc
9.14 mg
Copper
0.384 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
20.0 mg
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
96 µg
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

530.4 g per bowl

12 figures are unavailable. Nothing was estimated in its place.

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Published 27 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.