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Lamb and bean soup

Lamb shanks with cannellini and kidney beans

6

Serves

15 mins

Prep Time

2 hrs

Cook Time

Beef + Lamb New Zealand

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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High Iron

Ingredients

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2 Quality Mark lamb shanks

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3 cups chicken stock

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3 cups beef stock

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1 cup white wine

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2 carrots

cut into rounds

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green cabbage

cut into large chunks

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400g can cannellini beans

drained and rinsed

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400g can red kidney beans

drained and rinsed

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1 garlic clove

finely chopped

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grated zest of 1 lemon

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a handful of flat-leaf parsley

finely chopped

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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.

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6

Cook for a further 20 minutes or until vegetables are just tender.

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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)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

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