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Lamb and bean soup

Tender Lamb Shanks with Cannellini and Kidney Beans

6

Serves

15 mins

Prep Time

2 hrs

Cook Time

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Lamb,

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Family Favourites,

Casserole/Slow,

Ingredients

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2 Quality Mark lamb shanks

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3 cups chicken stock

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3 cups beef stock

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1 cup white wine

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2, cut into rounds carrots

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350g, cut into large chunks cabbage

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400g, drained and rinsed cannellini beans

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420g, drained and rinsed red kidney beans

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1 garlic clove

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Zest of 1 lemon

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1 cup, flat-leaf parsley

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ciabatta bread

Method

To Make Soup

1

Place the lamb shank pieces, the chicken and beef stock and wine into a large pot.

2

Bring slowly to the boil and reduce heat to low or barely simmering skimming away any scum from the surface.

3

Keep the heat at simmering point; small bubbles will occasionally rise to the surface.

4

Adjust the heat throughout the cooking time.

5

Cook 1 hour and 40 minutes before adding carrots and cabbage.

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6

Cook for a further 20 minutes or until vegetables are just tender.

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7

Add the cannellini and red kidney beans and remove from the heat.

8

Chop the garlic, lemon rind and parsley together and set aside in a bowl.

9

Remove the lamb; take out the bones and shred meat into small pieces.

10

Return lamb to soup.

11

To serve ladle the soup into bowls, sprinkle with the garlic and parsley.

12

Serve char-grilled bread to the side.

More info

Nutrition Information per Serving (870g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

3723 (889)kJ

Protein

98g

Total Fat

27.2g

Saturated Fat

11.2g

Carbs

44.2g

Sugars

9.7g

Sodium

525mg

Iron*

12.4mg

* Percentage of recommended daily intake (Aust/NZ)

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