Name: Wintry lamb and vegetable soup
Cook time: 125 min
Total time: 125 min
Yield: 4
Ingredients: 4 lamb shanks (1kg); 2 carrots (240g), chopped coarsely; 2 white onions (300g), chopped coarsely; 2 clove garlic, crushed; 2 potatoes (400g), chopped coarsely; 2 trimmed celery stalks (200g), chopped coarsely; 400 gram can chopped tomatoes; 1.5 litre beef or chicken stock; 1/2 cup (125ml) tomato paste; 2 zucchini (240g), chopped coarsely

Ingredients

4 lamb shanks (1kg)

2 carrots (240g), chopped coarsely

2 white onions (300g), chopped coarsely

2 clove garlic, crushed

2 potatoes (400g), chopped coarsely

2 trimmed celery stalks (200g), chopped coarsely

400 gram can chopped tomatoes

1.5 litre beef or chicken stock

1/2 cup (125ml) tomato paste

2 zucchini (240g), chopped coarsely

Method

1.Combine lamb, carrot, onion, garlic, potato, celery, undrained tomatoes, stock and paste in large saucepan. Bring to a boil, reduce heat; simmer, covered, 1 hour.

2.Add zucchini, simmer, uncovered, further 30 minutes or until lamb is tender.

3.Remove lamb from soup. When cool enough to handle, remove meat from bones, discard bones. Return meat to soup, stir until heated through.

Tracey Port (nee Kern) joined our Test Kitchen for three years, then freelanced in recipe development and cooking for photography. In 1999, after having two sons, she started a cake decorating business.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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