Lamb Shank And Vegetable Soup
|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)|
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.