Lamb Shank And Vegetable Soup

1 tablespoon olive oil.

6 lamb shanks.

4 bacon rashers.

1 medium (150g) onion, chopped.

2 cloves garlic, crushed.

2 sticks (150g) trimmed celery, sliced thinly.

1 bunch (400g) baby carrots.

4 small (280g) turnips, halved.

150g small Swiss brown mushrooms.

1/2 cup (lOOg) yellow split peas.

400g can tomatoes.

1/4 cup (60ml) tomato paste.

1/4 cup (60ml) dry red wine.

2. 5 litres (10 cups) vegetable stock.

2 dried bay leaves.

1 cup (150g) frozen broad beans, thawed, peeled Heat oil in large pan; cook lamb, in batches, until browned all sides.

Remove and discard rind from bacon; chop bacon finely. Place bacon, onion and garlic in same pan; cook, stirring, until onions are browned lightly. Add celery, carrots, turnips and whole mushrooms; cook, stirring, until vegetables are just soft.

Return lamb to pan; add split peas, undrained crushed tomatoes, paste, wine,

vegetable stock and bay leaves.

Lamb Shank And Vegetable Soup

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Bring to boil; simmer, covered, about I1/2 hours or until lamb is tender. Cover; refrigerate overnight. [Must be made 1 day ahead. Can also be refrigerated, covered, for up to.

2 days or frozen at this stage. ]

Remove all fat solids from surface of soup before reheating. Add broad beans; cook, stirring, until heated through.


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