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Spiced lamb shank and butter bean soup
Spiced lamb shank and butter bean soup
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Delicious lamb shank soup paired with crusty white bread.
Ingredients:
  • 18.20 gm olive oil
  • 2 lamb shanks (about 300g each), fat trimmed
  • 1 medium leek, halved lengthways, washed, drained, thinly sliced
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 0.63 gm ground cinnamon
  • 1L (4 cups) vegetable liquid stock
  • 1 400g can diced tomatoes
  • 300g orange sweet potato (kumara), peeled, chopped
  • 2 celery sticks with leaves, chopped
  • Salt & ground black pepper, to taste
  • 1 300g can butter beans, rinsed, drained
  • 62.50 ml chopped fresh continental parsley
  • 12 slices crusty bread, to serve
Instructions:
  • In a large saucepan over medium-high heat, sizzle half of the olive oil until shimmering. Sear the lamb shanks, turning occasionally, for 5 minutes until beautifully browned all over. Transfer the lamb to a plate and let it rest.
  • In the saucepan over medium-low heat, heat the remaining olive oil. Cook the leek until softened, about 5 minutes, stirring occasionally. Stir in garlic, coriander, cumin, and cinnamon, and cook until aromatic, about 1 minute.
  • Place the tender lamb shanks into the pot along with the flavorful stock and juicy undrained tomatoes. Bring to a gentle boil. Lower the heat and let it simmer covered for 1 hour, giving it a occasional stir.
  • Add the sweet potato and celery to the pot, then sprinkle with salt and pepper. Let it simmer for 20 minutes or until the veggies are tender. Take the soup off the heat.
  • 1. Remove the lamb shanks from the soup and let them cool for 15 minutes. Separate the meat from the bones, chop roughly, and discard the bones. Return the meat to the soup and cool for another 30 minutes. Refrigerate in an airtight container for at least 4 hours or overnight until well chilled.
  • Skim off the fat from the soup with a metal spoon, then combine it with butter beans in a saucepan. Heat over medium heat until simmering, stir in parsley, and serve with crusty bread slices.

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