Lamb Shank Lentil Soup Food

MEDITERRANEAN LAMB AND LENTIL STEW

Steps:

• Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
• Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
• Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

LAMB SHANK SOUP

Steps:

• STOCK: Place all the ingredients for the stock in a large saucepan and cover with water.
• Bring to the boil, then reduce to a very low simmer and cook for about 2 hours, or until the meat is tender enough to fall off the bones.
• Strain, reserving the liquid and meat and discarding the vegetables.
• Shred the meat and refrigerate.
• Cool overnight, refrigerate, then remove the fat from the top of the stock and discard the following day.
• SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.
• Bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally.
• Season well to taste, add the reserved meat and heat through well.
• Serve with crusty buttered bread!

MOROCCAN LAMB, CHICKPEA, AND LENTIL SOUP (HARIRA)

Steps:

• In a large (6+ quart) sauce pan, heat the olive oil. Add the onions, clery, and carrots, and cook until the onions soften and begin to turn golden.
• Add the garlic and cumin seeds and add the lamb. Cook until the lamb is broken up and lightly browned.
• Add the turmeric, paprika, cinnamon, sugar, bay leaves, and tomato paste.
• Add the stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 30 minutes.
• Add the tomatoes, chickpeas, and lentils. Cover, and cook for an additional 20 minutes.
• Remove the cover, and cook until the mixture is "stew-like," about 10 minutes more.
• Stir in the cilantro and parsley and season with salt and pepper to taste.
• Serve with lemon wedges and additional parsley and cilantro.

LENTIL SOUP WITH LAMB

Steps:

• Heat oil in large soup pot over medium high heat. Add lamb, celery, parsnips, onion and garlic and saute for about 15 minutes or until lamb is brown.
• Add lentiles and cook one minute.
• Add broth plus one soup can of water, tomatoes, thyme and dill weed. Bring to a boil. Reduce heat to medium low and simmer for 40-60 minutes or until lentiles are tender.
• Enjoy!

SLOW-COOKED LAMB SHANKS WITH LENTIL RAGOUT

Steps:

• Preheat oven to moderately slow (160c).
• Toss lamb shanks in seasoned flour, heat oil in a large saucepan and brown shanks in batches for 4-5 minutes or until browned all over. Transfer to a plate.
• Saute onion, carrot, celery and chili in same pan for 4-5 minutes until onion is tender. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil.
• Place the lamb and sauce mixture into a large oven proof casserole dish; bake covered, stirring a couple of times for 1 1/2 hours.
• Uncover and cook a further hour or until meat is almost falling off the bone.
• Stir parsley through and serve over mashed potatoes with green vegetables if desired.

LAMB AND LENTILS STEW

Steps:

• Heat the olive oil in the large pan or a casserole dish. Fry the lamb in the olive oil from each side until golden brown. Then take out and set aside.
• In the same oil, fry chopped onion and crushed garlic for about 5 minutes until softened. Add sliced carrots and celery, fry for 5 more minutes and then add lentils. Pour in the red wine and stir well.
• Return the meat back into the pan, pour the stock over and add cloves and rosemary and black pepper.
• Turn down to very low heat and simmer for about 3 hours, until the meat falls off the bone. Add stock during this time as necessary.
• Take the meat off the bone (it should be falling off by itself), so just use wooden spoon and serve with crusty bread.
• BON APPETIT!

LAMB SHANK SOUP

Steps:

• Heat 2 tbs evoo in a dutch oven over medium heat.
• Add lamb and sear each side for 1-2 minutes until browned. Remove from pan.
• Add onion, carrot and celery and cook for 3-5 mins until soft. Add a dash more olive oil if it's sticking.
• Add garlic, and fennel and cook a further 3 minutes.
• Stir through harissa paste.
• Add tomatoes and chicken stock. Bring to a simmer.
• Once simmering, add in the pearl barley, and lemon zest.
• Return the lamb shank meat back to the dutch oven.
• Simmer for 1 hour - 1 30 minutes, or until soup is thick. Lamb should be falling off the bone, or easily shredded with a fork.
• To serve, stir through the lemon juice.
• Spoon into bowl, then top with greek yogurt (optional), mint or parsley, extra lemon zest and pomegranate.

LAMB SHANK & LENTIL SOUP

Steps:

• Heat the oil in a large (preferably non-stick) saucepan (one which you can cover, in a later step), add the lamb and cook for 2-3 minutes on each side or until the lamb has browned; remove and set aside.
• Add a little more oil if it is needed (but if you are using a non-stick pan this shouldn't be necessary), then add the onion and garlic and cook for 2 minutes or until they are tender.
• Return the lamb to the saucepan with the stock, potatoes and tomatoes and simmer covered for 40 minutes, stirring occasionally.
• Add the undrained brown lentils, pumpkin and thyme; season to taste; and simmer uncovered for a further 30-40 minutes or until the lamb is tender.
• Serve - garnished with parsley - in large bowls and crusty rolls.

LAMB SHANK SOUP - AUSTRALIA

Steps:

• Place all the prepared ingredients into a large saucepan and cover with water, simmer for 2 hours, then remove the shanks and strip the meat from the bone and return the meat to the soup and simmer for 30 minutes.
• Crusty bread or damper go well with this soup.

LAMB AND BARLEY SOUP

Steps:

• Heat a large saucepan and add the olive oil. Brown the lamb knuckle, and then remove with a slotted spoon and set aside.
• Add the onions, leek, celery and carrots to the saucepan and sweat until soft (do not let it brown).
• Return the lamb to the saucepan, along with the remaining ingredients (except the seasoning) and simmer for 1½-2 hours until the lamb is tender.
• Remove and discard the bouquet garni and season to taste. Sprinkle with fresh parsley and serve.

LAMB SHANKS WITH DU PUY LENTILS

Steps:

• Preheat oven to 400 degrees F. Place the lamb shanks, tomatoes, stock, sugar, and oregano in a large baking dish and cover tightly. Bake for 45 minutes, then turn the shanks, add the lentils, and bake, covered, for a further 45 minutes or until the lamb is soft.
• To serve, spoon the lentils and shanks onto serving plates and top with the pan juices. Serve with creamy mashed potatoes if you wish.
• Note: Ask your butcher to trim both ends of the shank bones for you.

NANNA'S SLOW COOKER LAMB SHANK AND VEGETABLE SOUP

Steps:

• Grate the zucchini, carrots, parsnips, turnips, and swede. Finely dice the onion and potato, then thickly dice the celery.
• Add all the grated and chopped vegetables to the slow cooker. Along with the rice, soup mix, powdered chicken shock, and vegeta.
• Make a well in the center and pour in 1 liter of water. Mix well.
• Once mix, press the lamb shanks down into the mixture and top up the water till it reaches the max level on your slow cooker.
• Put on the lid and set to low and let it cook for 8 hours.
• Once you reach the 6-hour mark, take the lamb shanks out and set them aside to cool. Give the mixture a stir and top on the water till it reaches the max level again.
• Once cooled, tear off the meat into bite-size chunks and add the meat back into the slow cooker. Stir well and let cook for the remaining time.
• Serve as is or with some cut up breadstick

SLOW COOKER MOROCCAN-STYLE LAMB AND LENTIL SOUP

Steps:

• Heat half the oil in a frying pan over medium-high heat. Cook lamb, turning occasionally, for 8 mins or until browned all over. Transfer to a slow cooker.
• Heat the remaining oil in the pan. Add the onion, carrot, fennel, celery and zucchini. Cook, stirring, for 5 mins or until vegetables start to brown. Add the Moroccan seasoning. Cook, stirring, for 1 min or until aromatic. Spoon mixture over the lamb in the slow cooker.
• Add the tomatoes, stock, lentils and barley to the slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) or until lamb is falling off the bone.
• Transfer lamb to a heatproof bowl. Coarsely shred meat and discard bones. Return to slow cooker with kale. Season.
• To make the pistachio gremolata, combine the mint, lemon zest and pistachio in a small bowl.
• Serve the soup with the yoghurt, gremolata and reserved fennel fronds.