Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, hearty lamb shank soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Hearty Lamb Shank Soup is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Hearty Lamb Shank Soup is something that I have loved my whole life.

Return the lamb pieces to the soup with the bean purée and most of the parsley. This is my mum's recipe, which I made just recently. My son's girlfriend wanted the recipe, so I figure this is the easiest way to give it to her!

To get started with this recipe, we must prepare a few components. You can cook hearty lamb shank soup using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Hearty Lamb Shank Soup:

1. Make ready 3 tbsp oil
2. Prepare 4 Lamb Shanks
3. Make ready 2 onions, peeled and chopped
4. Prepare 2 clove garlic, roughly chopped
5. Prepare 2 celery stalks sliced
6. Prepare 2 carrots chopped
7. Get 1 small parsnip, chopped
8. Make ready 1 tbsp rosemary ,chopped
9. Make ready 8 cup beef stock
10. Get 1 salt and pepper to taste
11. Prepare 2 can cannellini beans
12. Take 1 cup frozen peas

Add lamb shanks and cook until well browned on all sides. Return the shanks to the pot and add beef stock, water and barley. This full-flavoured soup is loaded with juicy lamb shanks, pearly barley and hearty veggies - just perfect for cold winter nights. Method Heat oil in a large pot and add the lamb shanks, cooking on all sides until browned.

Steps to make Hearty Lamb Shank Soup:

1. Heat 1 tablespoon of the oil in a large frypan over a moderate heat and brown the shanks all over.
2. Heat the remaining oil in a saucepan and gently cook the onions, garlic, celery,parsnip and rosemary until the onion is tender but not coloured.
3. Remove the shanks from the frypan and add them to the vegetables in the saucepan. Pour over the beef stock, season with salt and pepper, simmer covered, for 1 1/2 hours until the meat is falling off the bones.
4. Set the soup aside to cool. Skim any excess fat off the surface and flake the meat from the shanks, discarding the fat but leaving the bones, if you wish.
5. Reheat the soup and add the beans and peas and simmer for 20 minutes before serving.

When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Heat a dash of oil in a frying pan and brown the shanks on all sides. Cook onion, garlic, parsnips and celery in the remaining oil until just beginning to soften. Brown shanks on all sides, remove from pot and set aside.

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