Lamb and Vegetable Soup
|Lean lamb||2 Pound, cut into small bite-sized pieces (Shanks, Breast, Neck)|
|Cold water||3 Quart|
|Onion||1 Large, quartered|
|Carrots||2 , quartered|
|Celery ribs||2 , quartered|
|Garlic||1 Clove (5 gm), mashed|
Place all of the ingredients in a large soup pot.
Bring to a boil, skim off any scum that forms.
Lower heat and simmer (with pot cover propped up with a wooden spoon) for 1 1/2 to 2 hours, or until the lamb is tender.
Remove the meat with a slotted spoon and set aside.
Taste the stock.
If it does not have enough flavor, continue to simmer to reduce it, adding more seasoning if necessary.
Strain the stock, discard the vegetables, and refrigerate the stock until the fat on top sets, then remove the fat.