Hearty Lamb Shank Soup

Name: Hearty Lamb Shank Soup
Yield: 6 servings
Cuisine: American
Ingredients: 3 tbsp oil; 4 Lamb Shanks; 2 onions, peeled and chopped; 2 clove garlic, roughly chopped; 2 celery stalks sliced; 2 carrots chopped; 1 small parsnip, chopped; 1 tbsp rosemary ,chopped; 8 cup beef stock; 1 salt and pepper to taste; 2 can cannellini beans; 1 cup frozen peas

Twill 013 @cook_3005907

Hearty Lamb Shank Soup

Twill 013 @cook_3005907

Saved

Ingredients

6 servings

3 tbspoil
4Lamb Shanks
2onions, peeled and chopped
2 clovegarlic, roughly chopped
2celery stalks sliced
2carrots chopped
1 smallparsnip, chopped
1 tbsprosemary ,chopped
8 cupbeef stock
1salt and pepper to taste
2 cancannellini beans
1 cupfrozen peas

Saved

Steps

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.