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Lamb Shank Soup
Created by: Howcan Team
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 8 cups beef or vegetable broth
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Season the lamb shanks with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and brown on all sides, about 8 minutes. Remove the lamb shanks and set aside.
- Add the chopped onion, carrots, and celery to the Dutch oven. Cook until the vegetables are softened, about 5 minutes.
- Stir in the minced garlic, dried thyme, and dried rosemary. Cook for an additional 2 minutes.
- Return the lamb shanks to the Dutch oven and pour in the beef or vegetable broth. Add the bay leaves.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.
- Once the lamb shanks are tender, remove them from the soup and shred the meat using two forks. Discard the bones and any excess fat.
- Return the shredded lamb meat to the soup and season with salt and pepper to taste.
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Lamb Shank Soup has a rich history dating back to ancient times, with roots in Middle Eastern and Mediterranean cuisines. This hearty and flavorful soup has been a staple in regions like Greece, Turkey, and Morocco, where it is often prepared with aromatic spices and fresh herbs. Renowned chefs like Yotam Ottolenghi and Jamie Oliver have popularized their own versions of this dish, incorporating unique ingredients and cooking techniques. The key to a perfect Lamb Shank Soup lies in the slow cooking of tender lamb shanks, combined with a medley of vegetables and savory broth. For an alternative twist, some recipes call for the addition of chickpeas or lentils for added texture and depth of flavor. Today, the best versions of this dish can be found in authentic Mediterranean restaurants, where skilled chefs continue to honor the traditional methods of preparing this beloved soup.
200 min
6
350 calories
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