Lamb Shank Soup
Ingredients
Serving 4 – 5 people
- 3 – 4 tablespoons Olive Oil
- 2 Lamb Shanks
- 1 Onion, chopped
- 2 cloves garlic, crushed
- 2 Carrots chopped
- 3 Potatoes, peeled and chopped
- 4 Parsnips, peeled and chopped
- 4 sticks of Celery finely chopped
- 1 litre chicken stock
- 1 litre boiling water
- 6 small Roma tomatoes chopped.
- 1 tin Chickpeas and juice.
- 4 Bay Leaves
- 1 teaspoon Zaatar
- 1 teaspoon Thyme
- Salt and pepper – seasoning
- Fresh Parsley chopped
Directions
- Heat oil in a large stock pot/saucepan.
- Brown shanks well all over.
- Transfer to a plate.
- Add onions and garlic to pan.
- Sauté until onions are tender.
- Stir in carrots, potatoes, parsnip.
- Cook for 1 minute.
- Blend in remaining ingredients.
- Return shanks to pot.
- Bring to the boil.
- Reduce heat.
- Simmer for 1 to 1 1/2 hours until tender and lamb falls off the bone (add more liquid as required).
- Transfer shanks to a board.
- Remove meat and chop roughly.
- Add meat to soup.
- Heat gently.
- Serve with bread.
Mindy Belle 