SOOTHING ROSEMARY LAMB SHANK SOUP
Throat and gut soothing Lamb Shank Soup. The Rosemary is packed with powerful anti-inflammatory properties and contributes to the soothing impact this soup can have on the gut lining and throat. Lamb Shank makes this soup feel slightly more indulgent while being high protein and packed with lots of veggies for easy to digest fibre. Autumn and winter make it so easy to nourish your gut!
INGREDIENTS
2x Lamb Shanks
100g pre-soaked Legume of choice (optional)*
2x Carrots, peeled and cubed small
2x Celery Stalks, peeled and cubed small
1x Parsnip, peeled and chopped in chunks
1x small Swede, peeled and chopped in chunks
1x Leek, thinly sliced
3x Garlic Cloves, sliced
1x tbsp Tomato Paste
1x Bay Leaf
1 Full/Large Sprig of fresh Rosemary
5 single Sprigs of fresh Thyme
500ml Lamb Stock
500ml Water**
Salt & Pepper to taste
2x tbsp Ghee
*I used Yellow Split Peas for texture as they are a bit less mushy
**You may like to use more liquid than this or top up towards the end. Alternatively, sub for more Stock
01.
Heat Ghee on the stove in oven-safe pot with lid (I used a cast iron skillet) and brown your seasoned Lamb Shanks on all sides. Set aside. In the same pot, add Leek, Garlic, Celery and Carrot. Use a little water to loosen the pot if needed and cook for 5 minutes.
02.
Add Tomato Paste, Lamb Stock and Herbs. Nestle the Lamb Shanks back into the pot and pour in the Water, before adding the Swede and Parsnip around the Shanks. Cook for 5 minutes. Cover with lid and transfer to pre-heated oven (140 fan or 160) for 1.5 hours.
03.
Remove from the oven to add the legumes (optional) and stir. You can top up the Water at this point if needed before transferring back to the oven for another 1.5 hours minimum or until Lamb is tender and falls apart from the bone.
04.
Remove from the oven and take out the Bay Leaf and Rosemary & Thyme Sprigs. Recommend to leave the loose Rosemary in your soup for it’s healing properties. Gently pull the Lamb Shanks apart into smaller pieces and serve! Enjoy!