Here is the most delicious, soul preserving, tummy filling winter soup that could also double as a stew. I made it yesterday for lunch and had it for lunch again today with a massive slab of crusty bread and butter.
2 lamb shanks
2 medium sized carrots, peeled and diced
3-4 medium sized sticks of celery, diced
1 large brown onion, peeled and diced
2-3 cloves of garlic, minced
1 large parsnip
1 large swede
2 litres of salt reduced beef stock
2-3 tablespoons tomato paste
Ground black pepper
Couple of bay leaves
In a large soup pan add a good glug (3-4 tablespoons olive oil, don’t be shy!) and brown off the lamb shanks till nicely caramelised. Remove from pan and pop to one side. Add the diced carrot, celery, onion and garlic to the soup pan and stir-fry until starting to soften. Add the parsnip and swede and stir in to mix. Add the tomato paste and stir well for a few minutes till nicely combined and then add the Beef stock and mix. Add back in the lamb shanks, ground black pepper and bay leaves, bring to boil then lower heat to simmer for a good hour-hour and a half or until the lamb shank meat is falling off the bone slightly.
Remove lamb shanks, cut the meat off the bone into bite size chunks and add back into soup pan to reheat.
Serve in a bowl or mug with lots of crusty bread or maybe some nice herb and cheese damper or scones.
This is a thick soup so if you want a thinner soup, just add more beef stock or water. I didn’t use any extra water as I like my soup thick and chunky. I also found I didn’t need salt as the flavour is quite intense enough but add it to taste when you serve it up if you feel the need.