Lamb Shank and Vegetable Soup
Hearty soups are great fillers and an easy back-up to have to hand. They freeze well and can be jam-packed with vegetables. This recipe will not disappoint when
it comes to flavour either. The lamb shanks take a while to cook but they bring an extra heartiness to the recipe. Keep in mind that they can be replaced with sweet
potato or quinoa for a vegetarian version.
What’s in it?
1 tbsp olive oil
1 leek, sliced
2 onions, finely chopped
2 garlic cloves, crushed
1 head of cauliflower, cut into florets
1 head of broccoli, cut into florets
2 zucchini (courgettes) chopped
2 capsicums (peppers), any colour, deseeded and sliced
2 lamb shanks, excess fat removed
8 cups water (less for a thicker soup)
400g can chopped tomatoes (no salt or sugar added) I added an extra can for the recipe in the pic
sea salt and ground black pepper
- Using a very large saucepan, heat the olive oil over a medium heat and add the leek, onions and garlic, then cook for 5 minutes or until soft.
- Add the cauliflower, broccoli, zucchini and capsicums. Add the lamb shanks, water and tomatoes. Give the mixture a good stir. The lamb shanks should be almost covered with water.
- Put the lid on the pan and bring to the boil, then reduce the heat and simmer for at least 2 hours or until the lamb falls off the bone. Stir often and check that the water level doesn’t get too low.
- Remove the pan from the heat and carefully remove the lamb shanks – they will be hot. Remove the meat from the bone and shred meat with a fork. Set the meat aside.
- Using a hand-held stick blender, puree the soup until smooth. Add the lamb and stir through. Season with salt and pepper.
- Tips: For extra flavour, you can use home-made stock instead of water (see Bone Broth on page 151 Stay Strong Mummy Fitness Plan). Any leftovers won’t go to waste, as you can freeze it for last minute meals. This dish can be made in a slow cooker to save time and energy. It will take about 6 hours.