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Lamb And Lentil Soup

chef.gonzalo's picture
Ingredients
  Lamb shanks 12 Pound (4 In Number, 3 Pound Each)
  Smoked pork hock 1 Medium (Ham Hock)
  Onion 1 Medium, chopped to make 1/2 cup
  Garlic 1 Clove (5 gm), halved
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 8 Cup (128 tbs)
  Dry lentils 1 1⁄2 Cup (24 tbs)
  Knackwurst 12 Ounce, sliced (2 In Number, 6 Ounce Each)
  Carrots 2 Medium, chopped to make 1 cup
  Dry red wine 1 Cup (16 tbs)
  Parsley 3 Tablespoon, snipped
  Dried thyme 1⁄2 Teaspoon, crushed
  Dried rosemary 1⁄4 Teaspoon, crushed
Directions

MAKING
1. Rinse lentils and set aside for later use.
2. In a large saucepan combine together pork hock, onion lamb shanks, garlic, salt, pepper and water; bring it to boil.
3. Reduce heat; cover and simmer for about 2 hours.
4. Remove lamb shanks and pork hock and cool.
5. When meats are cool enough to handle, cut off meat and chop.
6. Return chopped meat to broth; discard bones.
7. Add lentil, sliced knackwurst, carrots, wine, parsley, thyme, and rosemary to the soup; cover and simmer the mixture for about 50 minutes or till lentils and carrots are tender.
8. Skim off fat and season to taste with salt and pepper.

SERVING
9. Ladle stew into 4 bowls and stir well before serving.
10. Serve with toasted garlic bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Lamb
Interest: 
Healthy
Cook Time: 
170 Minutes
Servings: 
4

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