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Cawl (Welsh lamb soup)
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Prep Time:
20 minutes
Cook Time:
200 minutes
Total Time:
220 minutes
Warm and comforting veggie-packed family favorite for cool nights.
Ingredients:
  • 6 (about 1.8 kg) lamb shanks
  • 3L (12 cups) water
  • 1 brown onion, halved
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 20g butter
  • 200g bacon, rind removed, coarsely chopped
  • 1 large leek, pale section only, washed, halved, thickly sliced
  • 2 potatoes, peeled, cut into 1.5cm pieces
  • 1 large parsnip, peeled, cut into 1.5cm pieces
  • 2 carrots, peeled, cut into 1.5cm pieces
  • 1 turnip, peeled, cut into 1.5cm pieces
  • 750ml (3 cups) chicken style liquid stock
  • 6 sprigs fresh thyme
  • 82.50 ml chopped fresh continental parsley
Instructions:
  • In a large saucepan over medium-high heat, combine the lamb, water, onion, bay leaves, and peppercorns. Bring to a boil, skimming off any scum from the surface with a metal spoon. Lower the heat to medium-low and simmer for 2 hours, occasionally skimming, until the lamb is tender and easily falls off the bone.
  • Pass the mixture through a fine sieve into a bowl, saving the stock. Remove and discard the onion, bay leaves, and peppercorns, as well as the bones. Roughly chop the lamb and transfer it to an airtight container. Cover the stock with plastic wrap and refrigerate the lamb and stock overnight.
  • Skim off the fat from the surface of the lamb stock using a metal spoon and discard.
  • In a large saucepan over medium-low heat, melt the butter until it sizzles. Add the bacon and leek, stirring often, until the bacon crisps up, about 5 minutes. Toss in the potato, parsnip, carrot, and turnip. Cook, stirring occasionally, for another 5 minutes.
  • Pour in the lamb stock, chicken stock, and thyme into the fragrant bacon mixture, then lower the heat. Simmer for an hour until the vegetables are extremely tender. Gently fold in the lamb and continue to cook for 10 more minutes until the lamb is heated through. Season generously with salt and pepper.
  • Add the parsley and divide the soup into bowls for serving.

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