Name: Lamb shank and pasta soup
Prep time: 5 min
Cook time: 106 min
Total time: 111 min
Yield: 1
Ingredients: olive oil cooking spray; 2 lean lamb shanks, trimmed; 1 brown onion, finely chopped; 2 carrots, peeled, chopped; 2 stalks celery, chopped; 2 garlic cloves, crushed; 400g can diced tomatoes; 1020.00 gm beef style liquid stock; 187.50 ml small shell pasta; 62.50 ml basil leaves, finely shredded; 4 crusty wholegrain bread rolls, to serve

Lamb shank and pasta soup

0 Likes

Prep Time:
5 minutes

Cook Time:
106 minutes

Total Time:
111 minutes

Simmer soup slowly for rich, comforting meal with low fat.

Ingredients:

olive oil cooking spray
2 lean lamb shanks, trimmed
1 brown onion, finely chopped
2 carrots, peeled, chopped
2 stalks celery, chopped
400g can diced tomatoes
1020.00 gm beef style liquid stock
187.50 ml small shell pasta
62.50 ml basil leaves, finely shredded
4 crusty wholegrain bread rolls, to serve

Instructions:

Spray a large saucepan with oil and heat over medium-high heat. Once hot, brown the lamb shanks for 5 minutes, then set aside. Lower the heat to medium and sauté onion, carrot, and celery until soft, around 2 to 3 minutes. Stir in garlic and cook for an additional minute.
- Heat up the pan to medium-high. Put the lamb back in. Add tomatoes, stock, and 2 cups of cold water. Bring to a boil. Lower the heat to simmer. Cover and let it cook for 1 hour and 30 minutes or until the lamb is tender. Place the lamb shanks on a cutting board and shred the meat.
Bring the soup back to a boil over high heat. Gently stir in the pasta and cover to cook for 7 to 8 minutes until the pasta is tender. Mix in the shredded lamb and fresh basil. Season with salt and pepper to taste. Serve the soup in shallow bowls and enjoy with crusty bread rolls.

We use cookies

Similar Recipes

Lamb shank, star anise and noodle soup

Penne with braised lamb

Slow cooker lamb ragu with pappardelle recipe

Lamb shanks with tomato and gremolata

Greek-style lamb shanks with lemon and fetta