Lamb shanks in spiced potato and pea broth

Recipes / Soups

This Indian inspired lamb shank soup will warm you up this winter.

Recipe «Lamb shanks in spiced potato and pea broth» presented in category Recipes / Soups, to prepare this dish you will need no more 1:40 minutes. To make this dish at home by prescription from the author sheff would need: 4 lamb shanks, 2 tsp olive oil, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 1 x 5cm-piece fresh ginger, peeled, thinly sliced , 3 tsp ground cumin, 1/4 tsp saffron threads, 1 x 7cm cinnamon stick , 500ml water, 500ml chicken stock, 8 small coliban potatoes, halved, 250g fresh peas, shelled, 2 tbsp coarsely chopped fresh continental parsley, 2 tbsp coarsely chopped fresh mint, Pinch of salt.

Ingredients:

  • 4 lamb shanks 
  • 2 tsp olive oil 
  • 1 brown onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 1 x 5cm-piece fresh ginger, peeled, thinly sliced 
  • 3 tsp ground cumin 
  • 1/4 tsp saffron threads 
  • 1 x 7cm cinnamon stick 
  • 500ml water 
  • 500ml chicken stock 
  • 8 small coliban potatoes, halved 
  • 250g fresh peas, shelled 
  • 2 tbsp coarsely chopped fresh continental parsley 
  • 2 tbsp coarsely chopped fresh mint 
  • Pinch of salt 

Instructions

  1. Heat a large heavy-based saucepan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a plate.
  2. Heat the oil in the same pan over medium heat. Add the onion, garlic and ginger and cook, stirring, for 3 minutes or until onion softens. Add the cumin, saffron and cinnamon and cook, stirring, for 30 seconds or until fragrant. Add the lamb shanks, water and stock, and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour.
  3. Add the potato and simmer, covered, for 20 minutes. Add the peas and simmer, covered, for 10 minutes or until peas are bright green, potato is tender and lamb falls away from the bone when tested with a fork. Remove from heat.
  4. Stir in the parsley and mint. Taste and season with salt. Use tongs to divide lamb shanks among shallow serving bowls. Ladle over the hot broth and serve immediately.