Name: Lamb shank soup
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 2
Ingredients: 2 small lamb shanks, trimmed; cooking oil spray; 1 large brown onion, finely chopped; 1 medium carrot, chopped; 1 medium parsnip, chopped; 1 clove garlic, crushed; 400 gram can diced tomatoes; 1 litre (4 cups) beef stock; 400 gram can butter beans, rinsed; 2 tablespoon basil leaves

Lamb shank soup

Serves 2

Prep

15M

Cook

1H 15M

Total

1H 30M

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Ingredients

2 small lamb shanks, trimmed

cooking oil spray

1 large brown onion, finely chopped

1 medium carrot, chopped

1 medium parsnip, chopped

1 clove garlic, crushed

400 gram can diced tomatoes

1 litre (4 cups) beef stock

400 gram can butter beans, rinsed

2 tablespoon basil leaves

Method

1.Spray lamb with oil. Heat a medium, heavy-based saucepan over moderate heat.

2.Cook lamb, turning, 2 minutes each side, or until seared. Transfer to a heatproof plate.

3.Add onion, carrot and parsnip to saucepan; cook, stirring, 2-3 minutes. Add garlic; cook, stirring, 30 seconds.

4.Add lamb, tomato and stock. Bring to the boil; reduce heat. Cook, covered, 1 hour, or until lamb is tender. Stir in beans. Season with salt and pepper.

5.Place shanks in bowls. Ladle hot soup over shanks; top with basil.

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Ingredients

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