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.
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.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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