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. 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
LAMB SHANK AND VEGETABLE SOUP
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