Monday, April 29, 2013
lamb shank and chickpea soup recipe
Excuse the look of this shot - taken through a haze of steam. But oh my, this is a soup to add to your winter favourite lists. So simple - so delish.
Ingredients: 2 lamb shanks
1 litre beef stock
2 tins chick peas
1 onion, diced
1 carrot, diced
2 cloves garlic, crushed
1 tin tomatoes
1/2 head broccoli
salt and pepper
Brown the lamb shanks in a little olive oil then remove from pan. Saute onion and carrot till soft. Add lamb shanks and cover with beef stock. Tip in tinned tomatoes and half-fill the tin with water and add to pan. Add bouquet garni, herbs and salt and pepper.
Bring to boil.
Simmer for four hours on a very low heat.
Remove lamb shanks and let cool. Add drained chickpeas, pasta and brocolli. Add a good sloosh of worchestershire sauce and add more salt and pepper as required. Simmer for 15 mins.
Shred the lamb from the bone and return meat to pan.
Serve to a delighted family. This made about five big bowls. Simply add more lamb and beef stock to increase servings.