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.
SERVES 4 TO 6