All Easy Recipes. Cook all that you can cook. Lamb Shank Soup
 
What You Need:            (To Serve: 6)
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  • 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.

    TIP:
        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.


     
     
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