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Lamb shanks in spiced potato and pea broth
Lamb shanks in spiced potato and pea broth
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Cozy up with aromatic Indian lamb shank soup for winter warmth.
Ingredients:
  • 4 lamb shanks
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 x 5cm-piece fresh ginger, peeled, thinly sliced
  • 7.50 gm ground cumin
  • 1/4 tsp saffron threads
  • 1 x 7cm cinnamon stick
  • 500ml (2 cups) water
  • 500ml (2 cups) chicken style liquid stock
  • 8 small coliban (chat) potatoes, halved
  • 250g fresh peas, shelled
  • 40.00 ml coarsely chopped fresh continental parsley
  • 40.00 ml coarsely chopped fresh mint
  • Pinch of salt
Instructions:
  • Preheat a large heavy-based saucepan over medium-high heat. Brown the lamb shanks all over by cooking for about 5 minutes, turning occasionally. Then, transfer them to a plate.
  • In the same pan, heat the oil over medium heat. Sauté the onion, garlic, and ginger for 3 minutes until the onion softens. Stir in the cumin, saffron, and cinnamon and cook for 30 seconds until fragrant. Add the lamb shanks, water, and stock, bringing it to a boil. Lower the heat, cover, and simmer for 1 hour.
  • Simmer the potato covered for 20 minutes. Then add the peas and simmer covered for another 10 minutes until the peas are bright green, the potato is tender, and the lamb easily falls off the bone when tested with a fork. Remove from heat.
  • Combine the parsley and mint, then add a pinch of salt for seasoning. Distribute the lamb shanks into shallow serving bowls using tongs. Pour the hot broth over the lamb and serve promptly.

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