Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, hearty lamb shank soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Return the lamb pieces to the soup with the bean purée and most of the parsley. This is my mum's recipe, which I made just recently. My son's girlfriend wanted the recipe, so I figure this is the easiest way to give it to her!
Hearty Lamb Shank Soup is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Hearty Lamb Shank Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook hearty lamb shank soup using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Hearty Lamb Shank Soup:
- Make ready 3 tbsp oil
- Prepare 4 Lamb Shanks
- Prepare 2 onions, peeled and chopped
- Prepare 2 clove garlic, roughly chopped
- Get 2 celery stalks sliced
- Make ready 2 carrots chopped
- Take 1 small parsnip, chopped
- Prepare 1 tbsp rosemary ,chopped
- Make ready 8 cup beef stock
- Make ready 1 salt and pepper to taste
- Take 2 can cannellini beans
- Get 1 cup frozen peas
Melt butter, then add onions, garlic, carrots, leek, celery, parsnip and thyme. Add potatoes and cook for five minutes. Add water, pearl barley, shanks and bay leaf. When everything is cooked, spoon about a quarter of the soup into a separate pan.
Instructions to make Hearty Lamb Shank Soup:
- Heat 1 tablespoon of the oil in a large frypan over a moderate heat and brown the shanks all over.
- Heat the remaining oil in a saucepan and gently cook the onions, garlic, celery,parsnip and rosemary until the onion is tender but not coloured.
- Remove the shanks from the frypan and add them to the vegetables in the saucepan. Pour over the beef stock, season with salt and pepper, simmer covered, for 1 1/2 hours until the meat is falling off the bones.
- Set the soup aside to cool. Skim any excess fat off the surface and flake the meat from the shanks, discarding the fat but leaving the bones, if you wish.
- Reheat the soup and add the beans and peas and simmer for 20 minutes before serving.
Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Lamb Shank And Barley Soup With Lots Of VegiesGoodFood. Flavorful lamb shanks are first browned and then braised in red wine, stock, and aromatics. Then they are combined with white beans and roasted butternut squash. Season the lamb shanks with salt and pepper, add them to the casserole and brown well on all sides, working in batches if necessary, about.
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