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Lamb shank & tomato soup

Hands-on time 30 min
Cooking time 1 hour 45 min
Suitable to freeze

– dairy free

1 tablespoon olive oil
2 lean French-trimmed lamb shanks
1 brown onion, finely chopped
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 medium red capsicum, finely chopped
2 garlic cloves, crushed
1 x 410g can no-added-salt chopped tomatoes
2 cups reduced-salt chicken stock
²⁄³ cup small wholegrain penne pasta
150g green beans, cut into 3cm lengths
¹⁄³ cup fresh basil leaves

1 Heat olive oil in a large saucepan over medium-high heat. Cook lamb shanks, turning, for 5 minutes, or until browned. Remove from pan and set aside.

2 Add onion, carrot, celery and capsicum to the same pan over medium heat. Cook, stirring, for 5 minutes, or until softened. Add the garlic and cook for 1 minute.

3 Return lamb to pan. Add the tomatoes and stock with 4 cups of water. Bring to the boil. Reduce heat to low. Simmer, covered, for 1½ hours, or until lamb is tender. Remove lamb from soup. Shred the meat. Discard bone.

4 Return the soup to the boil. Add pasta. Cook, covered, for 8 minutes or until pasta is tender. Add lamb, beans and half the basil. Cook until beans are tender. Ladle soup into 4 bowls. Top with the remaining basil and serve.

Lamb shank & tomato soup


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