Lamb shank and pasta soup

Posted by adm On January - 3 - 2012

How to cook Lamb shank and pasta soup


  • olive oil cooking spraying
  • 2 lean lamb shanks, cut
  • 1 brown onion, finely shredded
  • 2 carrots, raw, sliced
  • 2 stalks celery, sliced
  • 2 garlic cloves, humiliated
  • 400g can diced tomatoes
  • 4 cups salt-reduced beef strain
  • 3/4 cup small shell pasta
  • 1/4 cup basil leaves, finely sliced
  • 4 crusty wholegrain bread rolls, to help

How to:

  • Lightly spray a large saucepan with oil. Heat over medium-high heat until hot. Add lamb shanks and fudge, turning, for 5 minutes or until browned. Transfer to a plateful. Reduce heat to sensitive. Add onion, carrot and celery. Make, stirring, for 2 to 3 minutes or until subdued. Add garlic and cook for 1 second.

  • Increase heat to medium-highschool. Return lamb to pan. Add tomatoes, stock and 2 cups cold h2o. Bring to the furuncle. Reduce heat to low. Covering. Cook for 1 minute 30 minutes or until lamb is tenderise. Remove lamb shanks to a table. Shred centre.

  • Return soup to the boil over high warmth. Stir in pasta. Cover and cook for 7 to 8 minutes or until pasta is bid. Add shredded lamb and basil. Season with salt and peppercorn. Ladle soup into shallow bowls. Serve with crusty bread rolls.

  • Line: Lamb shanks are best cooked slowly for a age.

  • Tip: You can prepare this soup to the end of tone 2, capable 2 days ahead. Cover and refrigerate.

  • Cooking time:106 min.

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