Serves
4
Prep
10
mins
Cooking
2
hrs
Lamb Shank & Vegetable Soup
Directions
Step 1
Heat oil in large heavy based saucepan. Cook lamb shanks until well browned on all sides. Transfer to a large plate. Leave remaining oil in pan.
Step 2
Add onion, garlic, carrots and celery to pan. Cook, stirring often, until onion is just tender.
Step 3
Add Soup Mix. Pour in stock and water. Bring to the boil.
Step 4
Return shanks to pan and immerse in liquid. Reduce heat to medium low. Simmer, partially covered, for 2 hours, stirring occasionally, until shanks are very tender. Add more water if required.
Step 5
To serve, granish with parsley and season to taste.
Tips
- 1/2 cup of McKenzie’s Chickpeas can also be added at Step 3.
- Serve with mashed potato.
Ingredients
- 1 tbs olive oil
- 4 lamb shanks
- 1 large onion, finely diced
- 1 clove garlic, finely chopped
- 4 carrots, sliced
- 4 celery sticks, sliced
- 375g McKenzie's Soup Mix
- 5 cups beef stock
- 4 cups water
- To taste, McKenzie's Whole Black Peppercorn Large Grinder
- To taste, McKenzie's Australian Natural Sea Salt Large Grinder
- 1/4 cup parsley, finely chopped
