Spring is here!!!
But it hasn't stopped me from making soups.
I know. It's slightly weird. But that's how we describe Perth's weather too. It's weird. Like last Sunday, we had a hail storm at 6am in the morning. I mean, that really doesn't describe spring is it?
So I think I can get away with my soup fascination.
Having found some really fresh lamb shanks and I thought, why not make it a slow cooked lamb shank soup. It's hearty and a one pot dish altogether. Slow cooked, it's really full of flavour and better even on the next day or two.
And so I reveal why i love soups so much- it's usually healthy, it's one pot which means less work..and it can continue to cook while I'm in the gym. OR i can make a quick soups which will be dinner on the table in 30 minutes.
Gotta love soups!
Although I do have a few salad ideas now that the weather is warming up!
Slow Cooked Lamb Shank Soup
1 lamb shank- trimmed
200 grams of lean bacon diced
1 red onion diced
2 carrots diced
1 small bunch of celery diced
1 green and red capsicum diced
1 small sweet potato diced
4 little chili padi diced
1 ltre of beef stock
1 cup of water
250 grams of mixed lentils/soup pack lentils
Wash and soak lentils overnight or the whole day. Drain.
Saute onion and chili. Brown lamb shank. Remove from pot. Saute bacon till brown. Add in all lentils. Stir till it is warm through. Add stock and boil for 20 minutes. Add in all veges and lamb shank. Simmer and cook for 3 hours till meat is tender and soup is rich and thick. Simmer for another 10 minutes with more water if needed. Lamb meat should be tender and easily fall from the bone. Slice lamb meat, remove bone and return to pot. Serve hot with some Parmesan cheese.
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