LAMB SHANK AND CELERY SOUP WITH PASTA ELBOWS
INGREDIENTS
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 3 lamb shanks
- 1 1/2 liters ( 6 cups ) of water
- 1 cup dry red wine
- 1 tablespoon olive oil, extra
- 1 onion, chopped
- 1 cup ( 100g ) pasta elbows
- 4 sticks celery, chopped
- 2 tablespoons chopped fresh parsley
LAMB SHANK AND CELERY SOUP WITH PASTA ELBOWS METHOD:
Heat oil in a large pan, add garlic and shanks and cook until shanks are well browned all over.
Add water and wine, bring to a boil, and simmer, uncovered,
for about 1 hour or until lamb is tender. Strain, reserve stock; remove the lamb
from bones, and shred lamb finely. Heat extra oil in the same pan, add onion, and cook, stirring, until soft.
Add reserved stock,
bring to a boil, add pasta, boil, uncovered, until pasta is almost tender.
Stir in celery and lamb, sim for a further 10 minutes. Add parsley just before
serving.
Serves 6.
Note: Soup can be
made a day ahead.
Storage: Covered,
in the refrigerator.
Freeze: Suitable.
Microwave:
Suitable.
Also Read: QUICK ' N ' EASY CHICKEN SOUP WITH RICE VERMICELLI