Hearty lamb and risoni pasta soup

Recipes / Soups

Sit back, relax and enjoy the mouthwatering aromas while your hearty dinner cooks.

Recipe «Hearty lamb and risoni pasta soup» presented in category Recipes / Soups, to prepare this dish you will need no more 2:30 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 4 small lamb shanks, french trimmed, 100g Primo Gourmet Selection Pancetta, coarsely chopped, 2 carrots, peeled, coarsely chopped, 2 celery sticks, trimmed, thinly sliced , 1 brown onion, finely chopped, 2 garlic cloves, crushed, 4 cups chicken stock , 400g can diced Italian tomatoes, 2 sprigs fresh rosemary, 1/2 cup dried risoni pasta, 2 tbsp chopped fresh continental parsley.

Ingredients:

  • 2 tbsp olive oil 
  • 4 small lamb shanks, french trimmed 
  • 100g Primo Gourmet Selection Pancetta, coarsely chopped 
  • 2 carrots, peeled, coarsely chopped 
  • 2 celery sticks, trimmed, thinly sliced 
  • 1 brown onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 4 cups chicken stock 
  • 400g can diced Italian tomatoes 
  • 2 sprigs fresh rosemary 
  • 1/2 cup dried risoni pasta 
  • 2 tbsp chopped fresh continental parsley 

Instructions

  1. Heat oil in a stock pot or large pan over medium-high heat. Add the lamb and cook, turning, for 4-5 minutes or until well browned. Transfer to a plate.
  2. Heat the remaining oil in the pan. Add the pancetta, carrot, celery and onion and cook, stirring, for 8 minutes or until soft. Add the garlic and cook for 30 seconds or until aromatic. Return the lamb to the pan.
  3. Add the stock, tomato and rosemary. Cover and bring to the boil. Reduce the heat to low and simmer, covered, for 2 hours or until the meat falls from the bone. Use tongs to transfer lamb to a plate, then remove the meat from the bone. Coarsely shred the flesh. Return to the pan.
  4. Increase the heat to medium. Add the pasta and cook, uncovered, for 15 minutes or until the pasta is al dente. Season, stir in parsley. Serve.