Lamb Shank Soup

6
Servings
20m
Prep Time
135m
Cook Time
2h 35m
Ready In


"From Recipe + July '17."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (609.9 g)
  • Calories 690.5
  • Total Fat - 53.2 g
  • Saturated Fat - 21.4 g
  • Cholesterol - 148.6 mg
  • Sodium - 258.7 mg
  • Total Carbohydrate - 16.3 g
  • Dietary Fiber - 3.9 g
  • Sugars - 6.9 g
  • Protein - 36.3 g
  • Calcium - 109.4 mg
  • Iron - 4.4 mg
  • Vitamin C - 16.5 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a large heavy based saucepan over moderately high heat and add the lamb anc cook and turn for 3 minutes or until browned and transfer to a heatproof plate.

Step 2

Add onion, carrot and celery to pan and cook and stir for 5 minutes or until soft and add tomato paste, chilli and garlic and cook and stir for 1 minute or until fragrant.

Step 3

Add the water, crumbled stock cubes and rosemary and return lamb to pan and bring to the boil and reduce heat and simmer covered for 2 hours or until lamb is very tender.

Step 4

Remove lamb from pan and when cool enough to handle, shred meat from the bones.

Step 5

Return the shredded lamb to the pan and add the chickpeas and spinach and cook and stir for 2 minutes or until heated through.

Tips & Variations


No special items needed.

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