Lamb and bean soup
Tender Lamb Shanks with Cannellini and Kidney Beans
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2 Quality Mark lamb shanks
3 cups chicken stock
3 cups beef stock
1 cup white wine
2, cut into rounds carrots
350g, cut into large chunks cabbage
400g, drained and rinsed cannellini beans
420g, drained and rinsed red kidney beans
1 garlic clove
Zest of 1 lemon
1 cup, flat-leaf parsley
To Make Soup
Place the lamb shank pieces, the chicken and beef stock and wine into a large pot.
Bring slowly to the boil and reduce heat to low or barely simmering skimming away any scum from the surface.
Keep the heat at simmering point; small bubbles will occasionally rise to the surface.
Adjust the heat throughout the cooking time.
Cook 1 hour and 40 minutes before adding carrots and cabbage.
Cook for a further 20 minutes or until vegetables are just tender.
Add the cannellini and red kidney beans and remove from the heat.
Chop the garlic, lemon rind and parsley together and set aside in a bowl.
Remove the lamb; take out the bones and shred meat into small pieces.
Return lamb to soup.
To serve ladle the soup into bowls, sprinkle with the garlic and parsley.
Serve char-grilled bread to the side.
Nutrition Information per Serving (870g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)