Good Evening friends! I hope this finds you well!
A few weeks ago now I promised this recipe … since then I have been on holidays .. then had the release of my NEW book (Cut out the Crap Lunchbox Solutions) and time has just flown past way too fast …. so sorry it is a little late but I promise you it will be worth the wait!
Slow Cooked Lamb Shank Soup
3-4 lamb shanks
1 tblspn oil
2 onions – roughly diced
2 stalks celery – roughly diced
3 large carrots – roughly diced
3 cloves garlic – crushed
2 bay leaves
2-3 sprigs fresh rosemary
3 tblspns apple cider vinegar
good pinch of salt
water
2 zucchinis – roughly diced
1 red capsicum – roughly diced
15 green beans – cut into 2cm pieces
6 leaves of silverbeet – roughly shredded
In a large soup pan place the lamb shanks and oil. Turn the shanks a few times until starting to brown (on a high heat). Remove shanks from the pan and put aside on a plate.
In the same soup pan place the onions, celery, carrot and garlic and cook over a medium heat, stirring the whole time, until onions are cooked and transparent. Do not burn!
Place the bay leaves, rosemary, apple cider vinegar and salt into the pan. Return the lamb shanks to the pan also.
Place enough water into the pan until the lamb shanks are well covered.
Cook, with the lid off, over a medium heat for 5 hours (after half way I often add another litre of water).
Remove the shanks from the pan and allow to cool slightly on a plate. Once the lamb is cool enough to handle, remove all the meat from the shanks.
Return the lamb meat to the pan along with the prepared zucchini, capsicum, beans and silverbeet.
Turn heat to high and cook for 5 minutes.
Serve immediately.
This soup serves enough for the 6 of us to have a generous serve and leftovers for 2 meals! I hope you love it as much as we do … I would love to hear from you!
Talk again soon,
Take Care of You,
Collette x
Lamb Shank Soup
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