LAMB SHANK SOUP

ingredients

500 gms carrots small diced

500 gms celery small diced

500 gms leeks small diced

500 gms onions small diced

500 gms fennel stalks small diced

5 cloves of garlic finely chopped

1 kg cooked cannellini beans

250 gms chermoula mix

8 litres of lamb stock

10 braised lamb shanks – shredded

To serve

Peas, broad beans runner beans

Spinach parsley

Mint yoghurt, olive dust

Method

      • In a large pan sweat off all the vegetables season lightly with salt & pepper, then add your garlic, place the shredded lamb shanks in & combine all together
      • Once combined add your chermoula mix & cook out the spices
      • Then use your braising lamb stock from the shanks & pour it over the meat & vegetables
      • Add your cannellini beans which are already cooked, season
      • Add the chopped parsley & coriander last.
      • When ready to serve add peas & spinach, If you like as an option you can serve with minted yoghurt

1 kg Cannellini beans

5 litres water

Soak overnight

Method

 

Place the beans in water, bring to the boil, then simmer until they are soft & tender.

Once they are cooked rinse under cold water then drain.

Ready for the soup.

Lamb Shank Braising

 

10x lamb shanks

salt & pepper to season

10 litres Lamb remi or chicken stock

1 carrot

3 sticks of celery

2 onions

2 bay leaves

Method

    • Coat lamb shanks in flour & pan fry until golden brown
    • Place in a large pot with all your roughly chopped vegetables
    • Add 10 litres of stock bring to the boil, then simmer gently until lamb shanks are falling away easily from the bone & are tender
    • Strain & use the stock for the lamb shank soup & cool lamb shanks
    • Shred lamb shank meat & mix into the soup.

CHERMOULA

8 Cloves Garlic

Roast and pound in mortar pestle:
1½ Kspn Coriander Seeds
1 Kspn White Peppercorns
½ Kspn Cinnamon Bark
4 Kspn Cumin Seeds
½ Kspn Ground Ginger

½ Kspn Cayenne Pepper
2 Kspn Paprika
½ Kpsn (1 Tsn) Saffron – freshly toasted and ground (optional)
1 Cup Lemon Juice
4 – 6 Bullet Chillis – chopped fine
1½ Kspn Salt
10 Kspn Olive Oil

Optional or add to order:
1 Cup Coriander Leaves – chopped
1 Cup Parsley Leaves – chopped
2 Onions – finely chopped