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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 8 |
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Hearty soup made with lamb and vegetables. Great rainy day meal. Ingredients:
5 -6 meaty lamb shanks |
6 ounces of tomato paste with mixed italian herbs |
1/4 cup nakano seasoned rice vinegar (roasted garlic) |
1/2 cup red wine |
2 medium onions |
1/2 lb baby carrots (approx) |
4 -6 medium red potatoes, peeled and diced |
1 (8 ounce) package frozen baby peas |
1 teaspoon salt, with more to taste |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Roast lamb shanks for approx 1 hour at 325 degrees until well browned on both sides.
2. Mince 1 onion and half the carrots in food processor.
3. In a large pot bring 8 cups of water or vegetable stock to a boil. Add lamb, minced onion, minced carrot, salt and pepper and simmer until lamb is tender and is easily removed from the bone.
4. De-bone and chop lamb meat and return to pot.
5. Add tomato paste, vinegar and wine, simmer for 15 minutes.
6. Add diced potatoes, remaining carrots (diced) and remaining onion (diced small).
7. Simmer until vegetables are tender, add salt and pepper to taste.
8. Add frozen peas 5-10 minutes before serving so they don't get mushy.
9. Serve with beer bread.
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