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Time to get the slow cooker out and start with the winter warming recipes! Lamb shank soup is nourishing and a good stand by meal during the colder months. It has a good balance of meat and vegetables and is particularly comforting when your feeling under the weather. 

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Lamb Shank Soup
A comforting winter soup
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2113 calories
242 g
185 g
73 g
131 g
41 g
3131 g
5707 g
47 g
0 g
27 g
Nutrition Facts
Serving Size
3131g
Amount Per Serving
Calories 2113
Calories from Fat 646
% Daily Value *
Total Fat 73g
113%
Saturated Fat 41g
207%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 23g
Cholesterol 185mg
62%
Sodium 5707mg
238%
Total Carbohydrates 242g
81%
Dietary Fiber 26g
106%
Sugars 47g
Protein 131g
Vitamin A
558%
Vitamin C
236%
Calcium
311%
Iron
96%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lamb shanks
  2. 1 brown onion, sliced
  3. 2 cloves of garlic, finely chopped
  4. 1 rasher of bacon, finely chopped
  5. 4 medium sized desiree potatoes, peeled and cut into bite size pieces
  6. 1 zucchini, cut into cubes
  7. 2 large carrots, roughly chopped
  8. 6 green beans, roughly chopped
  9. 2 stalks celery, roughly chopped
  10. 2 heap tbsp. tomato paste
  11. 2 cans crushed tomatoes (800g)
  12. 1 tsp. curry powder
  13. 3 cups chicken stock
  14. 2 cups water
  15. 2 bay leafs
  16. Salt and pepper to taste
Garnish
  1. Parmesan cheese, shaved
  2. Parsley
Instructions
  1. 1. In a large saucepan or wok, brown the lamb shanks until they are well coloured. (Make sure each side of the shank is browned). This should take at least 10 minutes. Transfer shanks into a bowl and leave aside.
  2. 2. In the same pan fry the onion and garlic until softened, making sure they don’t colour too much.
  3. 3. Add the bacon and potatoes and toss until coated before adding the rest of the vegetables- zucchini, carrots, beans and celery.
  4. 4. Add the tomato paste and stir until all the vegetables are well coated.
  5. 5. Pour in the crushed tomatoes, chicken stock, water and add the curry powder and bay leafs.
  6. 6. Mix until well combined and allow mixture to cook on a gentle simmer for at least 1 ½ hours- 2 hours or until the meat on the lamb shanks is tender and easy to break off the bone. (If you are using a slow cooker then transfer everything into the cooker and allow is to cook on high for at least 4 hours and then cook for another 2 hours on medium- you cannot over cook the soup.
  7. 7. Before serving transfer soup into a large shallow pot and cook in a fan forced oven at 180 °C for 30 minutes. This will brown the top and give the soup colour and more flavour.
  8. 8. You can leave the shanks whole or you can use tongs to transfer the shanks into a bowl, flake the meat with a fork and transfer meat back into the soup.
  9. 8. Add salt and pepper to taste and garnish with shaved Parmesan and parsley on top.
  10. 9. Serve with bread smothered in butter!
beta
calories
2113
fat
73g
protein
131g
carbs
242g
more
Missemzyy http://www.missemzyy.com/
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1 Comment

  1. Reply

    Peter White

    July 16, 2014

    Love the bowls and the soup was yummy!

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