Serves: 4–6
INGREDIENTS
1 tablespoon olive oil
2-3 lamb shanks, about 800 grams
sea salt and freshly ground pepper
2 celery stalks, finely diced
2 carrots, finely diced
1 onion, finely diced
3 bay leaves
1 tablespoon finely chopped rosemary
1 x 400 gram tin chopped tomatoes in juice
1 litre lamb or vegetable stock
150 ml red wine
2 x 400 gram cans butterbeans
handful flat-leaf parsley, roughly chopped
METHOD
Heat the oil in a large stockpot until sizzling. Season the lamb and place in the oil. Cook, turning, until golden all over. Remove and set aside. Add the celery, carrots, onion, bay leaves and rosemary to the pan and sauté for 3-4 minutes or until the onion is translucent. Add the tomatoes, stock, wine and lamb to the pan and bring to the boil. Reduce to a simmer then cover and cook for 1½ - 2 hours, or until the lamb is cooked and falling off the bone.
Add half the beans after about 1¼ hours.
Place the remaining beans in a blender or food processor and add 100 ml of hot broth from the pot. Blend until smooth.
Remove the shanks from the soup and cool. Pull the lamb from the bones and shred into bite-sized pieces. Return the lamb pieces to the soup with the bean purée and most of the parsley. Bring back to the boil before serving, garnished with extra parsley.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.