Lamb and bean soup

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Prep: 15 mins

Cook: 2 hours

Serves 6

Excellent source of iron

Ingredients

2 large Quality Mark lamb shanks
3 cups chicken stock
3 cups beef stock
1 cup white wine
2 carrots, peeled and cut into rounds
350g cabbage, cut into large chunks
400g can cannellini beans, drained and rinsed
420g red kidney beans, drained and rinsed
1 clove garlic
shredded rind of one lemon
1 cup Italian parsley leaves
char-grilled bread to serve

Method

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.

Suitable Cuts
Nutrition
Tip & Tricks

LAMB SHANKS

Nutrition Information Per Serving

Serving size: 870g

Energy kJ (kcal)	3723 (889)
Protein (g)	98.0
Fat (g)	27.2
Saturated (g)	11.2
Carbohydrate (g)	44.2
Sugars (g)	9.7
Sodium (mg)	525
Iron (mg)	12.4
Zinc (mg)	13.5
Vitamin B12 (ug)	7.6
Vitamin D (ug)	N/A
Selenium (ug)	15.6

When the meat begins simmering some of its proteins coagulate and are drawn out into the simmering liquid. It appears as a greyish foam/scum over the surface of the liquid. Use a large metal spoon or ladle to skim the scum away. When the greyish scum has been replaced by clear froth, reduce the heat to a gentle simmer to cook the meat.
Keep the heat at simmering point. Adjust the heat throughout the cooking time. You may need to regulate the heat to achieve just the right level of activity during cooking. Do not let the meat boil or it will become dry and stringy.