Recipe: Appetizing Hearty Lamb Shank Soup

Hearty Lamb Shank Soup. Lamb Shank Soup - a hearty, healthy and cozy winter soup! Bring the flavours of Morocco to your own home with this super simple, yet exquisite lamb soup. What more could you want on a cold, dreary night?

Heat oil in large heavy based saucepan. Cook lamb shanks until well browned on all sides. Add onion, garlic, carrots and celery to pan. You can cook Hearty Lamb Shank Soup using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Hearty Lamb Shank Soup

1. You need 3 tbsp of oil.
2. You need 4 of Lamb Shanks.
3. It's 2 of onions, peeled and chopped.
4. You need 2 clove of garlic, roughly chopped.
5. It's 2 of celery stalks sliced.
6. Prepare 2 of carrots chopped.
7. Prepare 1 small of parsnip, chopped.
8. It's 1 tbsp of rosemary ,chopped.
9. Prepare 8 cup of beef stock.
10. It's 1 of salt and pepper to taste.
11. Prepare 2 can of cannellini beans.
12. Prepare 1 cup of frozen peas.

Cook, stirring often, until onion is just tender. This easy soup recipe combines the flavour punch of a lamb shank with all the goodness of four different vegetables. How to Make Hearty Southern Vegetable So. SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.

Hearty Lamb Shank Soup instructions

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..

Season well to taste, add the reserved meat and heat through well. 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. Season to taste with McKenzies sea salt and pepper grinders. Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler.