Lamb Shank, Vegetable and Rosemary Soup
Recipe submitted by jackicam
A really hearty winter soup that's a meal in itself. Browning all the vegetables first really gives it a full flavour so it's kind of like a roast dinner in a soup.
Ingredients
- 6 Lamb Shanks
- 2 Tbsp Olive Oil
- 2 Red Capsicums - diced
- 1 Green Capsicum - diced
- 2 Carrots - finely diced
- 2 Onions - diced
- 4 stalks Celery - finely chopped
- 2 cloves Garlic - crushed
- 4 cups Beef Stock
- 2 cups Water
- 1 Tbsp Rosemary - finely chopped
- 1 Tbsp dried Thyme
- 1/2 bunch Parsley - finely chopped
- Salt and Pepper to taste
Method
- Heat 1 tablespoon oil in a large stock pot and brown the lamb shanks - remove.
- Add the chopped red and green capsicum and fry off til softened and have a good colour - remove.
- Heat the rest of the oil and add the celery, onion, carrot and garlic and fry off til softened and a little golden adding the herbs half way through.
- Put the capsicum back in as well as the lamb shanks, beef stock and water.
- Bring to boil, then put lid on and reduce heat to low
- Simmer for an hour and a half til shanks are well cooked - you can tell because the meat will have shrunk back from the bone.
- Remove shanks and take all the meat off them, chop and add it back to the pot.
- Add salt and pepper to taste.
