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Lamb Shank And Vegetable Soup

fast.cook's picture
Ingredients
  Olive oil 1 Tablespoon
  Lamb shanks 4 Kilogram (4 Shanks Each Weighing 1 Kilogram)
  Onion 200 Gram, chopped (1 Medium Sized)
  Celery sticks 300 Gram, sliced (2 Sticks Each Weighing 150 Gram)
  Carrots 280 Gram, chopped coarsely (2 Small Ones Each Weighing 140 Gram)
  Parsnip 125 Gram, chopped coarsely (1 Medium Sized)
  Swede 225 Gram, chopped coarsely (1 Medium Sized)
  Potato 200 Gram, chopped coarsely (1 Medium Sized)
  Canned tomatoes 800 Gram (2 Cans Each Weighing 400 Gram)
  Worcestershire sauce 2 Tablespoon
  Water 2 Liter (8 Cups)
Directions

Heat oil in large pan; cook lamb shanks, uncovered, until well browned all over.
Remove from pan.
Place onion, celery, carrot, parsnip, swede and potato in same pan; cook, stirring, until onion is soft.
Return shanks to pan with undrained crushed tomatoes, sauce and water.
Bring to boil; simmer, covered, 2 hours, stirring occasionally.
Cool; refrigerate overnight.
Remove and discard fat from soup.
Remove shanks; cut meat from bones, discard bones.
Chop lamb meat roughly; return meat to soup, [can be prepared ahead to this point; refrigerate for up to 2 days or freeze] Bring soup to boil; simmer about 15 minutes or until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Quick
Cook Time: 
11 Minutes

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