Name: Lamb shank and vegetable soup
Prep time: 10 min
Cook time: 135 min
Total time: 145 min
Yield: 1
Ingredients: 4 lamb shanks, French trimmed; 3 celery sticks, trimmed, cut into 1cm pieces; 2 medium carrots, peeled, cut into 1cm pieces; 1 (about 300g) swede, peeled, cut into 1cm cubes; 1 (about 160g) parsnip, peeled, cut into 1cm cubes; 2 x 420g cans Condensed Tomato Soup; 1.5L (6 cups) cold water; 82.50 ml loosely packed coarsely chopped fresh continental parsley; Salt & freshly ground black pepper

Lamb shank and vegetable soup

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Prep Time:
10 minutes

Cook Time:
135 minutes

Total Time:
145 minutes

Make-ahead freezer-friendly lamb shank soup.

Ingredients:

4 lamb shanks, French trimmed
3 celery sticks, trimmed, cut into 1cm pieces
2 medium carrots, peeled, cut into 1cm pieces
1 (about 300g) swede, peeled, cut into 1cm cubes
1 (about 160g) parsnip, peeled, cut into 1cm cubes
2 x 420g cans Condensed Tomato Soup
1.5L (6 cups) cold water
82.50 ml loosely packed coarsely chopped fresh continental parsley
Salt & freshly ground black pepper

Instructions:

In a large saucepan over high heat, bring lamb shanks, celery, carrot, swede, parsnip, tomato soup, and water to a boil. Reduce heat to low, cover, and simmer for 2 1/4 hours until the lamb is tender and falls off the bone.
Take the pot off the heat and gently fold in the parsley. Using tongs, extract the bones. Season to taste with salt and pepper. Ladle the soup into bowls and enjoy with a side of crusty bread, if preferred. (For freezing, refer to note.)

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