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  Added: Oct 09, 2007  •  Visited (352)  •  Print version Print this recipe (56)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Lamb Shank Soup
What You Need:
  • 3 lamb shanks
  • Water, as needed
  • 3 large potatoes
  • 2 onions
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon turmeric
  • ½ cup chopped watercress

  • How To Cook:
    1. Cut the meat away from the lamb shanks and cut into bite-size pieces. Put the lamb and the bones in a large casserole and add enough water to cover the meat.

    2. Cook, covered, until the meat is tender. Then, add enough water to make 6 cups liquid. Skim off all lamb fat that floats to the top.

    3. Peel and quarter the potatoes. Peel and quarter the onions. Put in a covered casserole with ½ cup of the broth, the salt, pepper, and turmeric.

    4. Cook, covered, until the potatoes are tender (about 12 minutes), stirring a couple of times. Roughly mash the potatoes, leaving some medium-size chunks.

    5. Stir into the lamb broth mixture and heat to a simmer, stirring several times. Serve in bowls with the watercress sprinkled on top.

        If you can't find watercress in your area, substitute fresh chopped mint or parsley. Skim all possible fat off the broth, for lamb fat has a very high congealing temperature (that is, it sets and becomes solid at a high temperature). This is objectionable to most people. If making this soup ahead of time, chill the broth in the refrigerator so you can remove all the fat.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Africa » Morocco
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Herbs & Spices » Watercress
    Dish » Soup


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