Lamb Shank Soup
Recipe: #29063
February 17, 2018
Categories: Beans, Chickpeas/Garbanzo, Lamb/Mutton, Spinach, Potluck, Gluten-Free, No Eggs, Non-Dairy, more
"From Recipe + July '17."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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