Hearty lamb & risoni pasta soup

Posted by adm On September - 25 - 2011

How to cook Hearty lamb & risoni pasta soup


  • 2 tbsp olive oil
  • 4 small lamb shanks, french cut
  • 100g pancetta slices, coarsely sliced
  • 2 carrots, raw, coarsely shredded
  • 2 celery sticks, cut, thinly sliced
  • 1 brown onion, finely sliced
  • 2 garlic cloves, humiliated
  • 4 cups chicken strain
  • 400g can diced Italian tomatoes
  • 2 sprigs fresh rosemary
  • 1/2 cup dried risoni pasta
  • 2 tbsp chopped fresh continental parsley

How to:

  • Heat oil in a stock pot or large pan over medium-high oestrus. Add the lamb and ready, turning, for 4-5 minutes or until well browned. Transfer to a scale.

  • Heat the remaining oil in the pan. Add the pancetta, carrot, celery and onion and prepare, stirring, for 8 minutes or until subdued. Add the garlic and cook for 30 seconds or until redolent. Return the lamb to the pan.

  • Add the strain, tomato and rosemary. Cover and bring to the furuncle. Reduce the heat to low and simmer, covered, for 2 hours or until the meat falls from the debone. Use tongs to transfer lamb to a plateful, then remove the meat from the off-white. Coarsely shred the bod. Return to the pan.

  • Increase the heat to spiritualist. Add the pasta and prepare, uncovered, for 15 minutes or until the pasta is al dente. Temper, stir in parsley. Serve.

  • Prepare time:20 min.

    Cooking time:150 min.

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