Lamb and bean soup
Lamb shanks with cannellini and kidney beans
Serves
6
Prep Time
15 mins
Cook Time
2 hrs
A hearty winter soup, the cannellini and kidney beans help stretch the lamb shanks. It freezes well and is nutritious.
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ShareIngredients
2 Quality Mark lamb shanks
3 cups chicken stock
3 cups beef stock
1 cup white wine
2 carrots
cut into roundsgreen cabbage
cut into large chunks400g can cannellini beans
drained and rinsed400g can red kidney beans
drained and rinsed1 garlic clove
finely choppedgrated zest of 1 lemon
a handful of flat-leaf parsley
finely choppedciabatta bread
Method
Place the lamb shanks, chicken and beef stock and wine into a large pot.
Bring slowly to the boil and reduce heat to low or barely simmering skimming away any scum from the surface.
Keep the heat at simmering point; small bubbles will occasionally rise to the surface.
Adjust the heat throughout the cooking time.
Cook 1 hour and 40 minutes before adding carrots and cabbage.
Cook for a further 20 minutes or until vegetables are just tender.
Add the cannellini and red kidney beans and remove from the heat.
Combine the garlic, lemon and parsley together in a small bowl.
Remove the lamb; take out the bones and shred meat into small pieces.
Return lamb to soup.
To serve ladle the soup into bowls, sprinkle with the garlic and parsley.
Serve char-grilled bread to the side.
