Hearty Lamb Shank Soup
Hearty Lamb Shank Soup

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, hearty lamb shank soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Bring back to the boil before serving, garnished with extra 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! If you like hearty old-fashioned soup, this is a good stick-to-your-ribs one!

Hearty Lamb Shank Soup is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Hearty Lamb Shank Soup is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have hearty lamb shank soup using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Hearty Lamb Shank Soup:
  1. Prepare 3 tbsp oil
  2. Take 4 Lamb Shanks
  3. Get 2 onions, peeled and chopped
  4. Get 2 clove garlic, roughly chopped
  5. Make ready 2 celery stalks sliced
  6. Prepare 2 carrots chopped
  7. Get 1 small parsnip, chopped
  8. Take 1 tbsp rosemary ,chopped
  9. Take 8 cup beef stock
  10. Make ready 1 salt and pepper to taste
  11. Make ready 2 can cannellini beans
  12. Get 1 cup frozen peas

Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Brown shanks on all sides, remove from pot and set aside. Melt butter, then add onions, garlic, carrots, leek, celery, parsnip and thyme. Add potatoes and cook for five minutes.

Steps to make Hearty Lamb Shank Soup:
  1. Heat 1 tablespoon of the oil in a large frypan over a moderate heat and brown the shanks all over.
  2. 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.
  3. 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.
  4. 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.
  5. Reheat the soup and add the beans and peas and simmer for 20 minutes before serving.

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. Lamb Shank And Barley Soup With Lots Of VegiesGoodFood. This full-flavoured soup is loaded with juicy lamb shanks, pearly barley and hearty veggies - just perfect for cold winter nights.

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