Lamb and Lentil Soup

chef.gonzalo's picture

Sep. 21, 2011

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
Cook Time: 170 Minutes
Ready In: 170 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 3440Calories from Fat 1908

 % Daily Value*

Total Fat 212 g326.2%

Saturated Fat 89 g445%

Trans Fat 0 g

Cholesterol

Sodium 2817 mg117.38%

Total Carbohydrates 63 g21%

Dietary Fiber 24 g96%

Sugars 5 g

Protein 289 g578%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet