Friday afternoon,. I spotted lamb shanks on sale! Grabbing it, I decided that a pot of hot soup is the way to go for dinner tonight. What can be better than lamb shanks on a cold wintery night?
Except of course.. I have never attempted lamb shanks at home before. Never ever. It has always been my assumption that lamb shanks are for pubs and pretty restaurants. Well, time to conquer my fear.
Pan frying or browning the shanks, I realised how huge they are! As I stucked them into my soup pot, it struck me that i have used too small a pot for the whole shank to be submerged into the soup. Oh well, I just gave it a few good turns through that 2 hours of making this soup.
And it’s full of vege goodness too! What a win.
All the goodness- Spicy Lamb Shank Soup
2 lamb shanks
1 tsp of garlic
can of tomato
corn (I added it later!)
1 ltre of beef stock
another 500ml of water to add gradually
I didn’t add the amount as I was just clearing my fridge so I used up whatever that was there. =)
Brown lamb shanks. Mean while, in a soup pot, saute onions, chili garlic and all the other veges. Fill pot with stock and start to cook it. When the shanks are done, place them into the soup. Add water when it is needed.
After around 1.5 hours, take lamb shanks out. Start to shred the meat once it is cooling. Add meat back to the soup and continue to simmer for another 20 minutes or so. Serve with crusty bread.