Mindy Belle

Life in the Country

Lamb Shank Soup

 20150628_192130

 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
  1. Heat oil in a large stock pot/saucepan.
  2. Brown shanks well all over.
  3. Transfer to a plate.
  4. Add onions and garlic to pan.
  5. Sauté until onions are tender.
  6. Stir in carrots, potatoes, parsnip.
  7. Cook for 1 minute.
  8. Blend in remaining ingredients.
  9. Return shanks to pot.
  10. Bring to the boil.
  11. Reduce heat.
  12. Simmer for 1 to 1 1/2 hours until tender and lamb falls off the bone (add more liquid as required).
  13. Transfer shanks to a board.
  14. Remove meat and chop roughly.
  15. Add meat to soup.
  16. Heat gently.
  17. Serve with bread.

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