Lamb shank and vegetable soup

Cooking Soups Lamb shank and vegetable soup

This easy to make lamb shank soup can be made ahead of time and frozen.

Lables: High protein Low carb Low fat Low kilojoule Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine lamb shanks, celery, carrot, swede, parsnip, tomato soup and water in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 2 1/4 hours or until the lamb is tender and falling away from the bone.
  2. Remove from heat and stir in parsley. Use tongs to remove the bones. Taste and season with salt and pepper. (To freeze, see note.) Ladle soup into bowls and serve with crusty bread, if desired.

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4 lamb shanks, French trimmed
3 celery sticks, trimmed, cut into 1cm pieces
2 medium carrots, peeled, cut into 1cm pieces
1 swede, peeled, cut into 1cm cubes
1 parsnip, peeled, cut into 1cm cubes
2 x 420g cans Campbell's Condensed Tomato Soup
1.5L cold water
1/3 cup loosely packed coarsely chopped fresh continental parsley
Salt & freshly ground black pepper

Adv

Autors
Preparation time
10
Cooking time
2:15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
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