Lamb and bean soup
Lamb shanks with cannellini and kidney beans
6
Serves
15 mins
Prep Time
2 hrs
Cook Time
Recipe author
Beef + Lamb New Zealand
A hearty winter soup, the cannellini and kidney beans help stretch the lamb shanks. It freezes well and is nutritious.
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Ingredients
2 Quality Mark lamb shanks
3 cups chicken stock
3 cups beef stock
1 cup white wine
2 carrots
cut into rounds
green cabbage
cut into large chunks
400g can cannellini beans
drained and rinsed
400g can red kidney beans
drained and rinsed
1 garlic clove
finely chopped
grated zest of 1 lemon
a handful of flat-leaf parsley
finely chopped
ciabatta bread
Method
To Make Soup
1
Place the lamb shanks, chicken and beef stock and wine into a large pot.
2
Bring slowly to the boil and reduce heat to low or barely simmering skimming away any scum from the surface.
3
Keep the heat at simmering point; small bubbles will occasionally rise to the surface.
4
Adjust the heat throughout the cooking time.
5
Cook 1 hour and 40 minutes before adding carrots and cabbage.
Start Timer
6
Cook for a further 20 minutes or until vegetables are just tender.
Start Timer
7
Add the cannellini and red kidney beans and remove from the heat.
8
Combine the garlic, lemon and parsley together in a small bowl.
9
Remove the lamb; take out the bones and shred meat into small pieces.
10
Return lamb to soup.
11
To serve ladle the soup into bowls, sprinkle with the garlic and parsley.
12
Serve char-grilled bread to the side.
Nutrition Information per Serving (870g)
Energy
3723kJ (889 kcal)
Protein
98g
Total Fat
27.2g
Saturated Fat
11.2g
Carbs
44.2g
Dietary Fibre
g
Sodium
525mg
Iron
12.4mg
Zinc
13.5mg
Vitamin B12
7.6µg
