Wintry lamb and vegetable soup

Wintry lamb and vegetable soup

Serving size: Serves 4
Cuisine type: Traditional
Cooking time: More than 1 hour
Course: Entree, Lunch
Favourite flavours: Soup
Cooking method: boil/steam
Season: Autumn, Winter


Wintry lamb and vegetable soup
INGREDIENTS

4 lamb shanks
2 medium carrots, chopped
2 medium onions, chopped
2 cloves garlic, crushed
2 medium potatoes, chopped
2 sticks celery, chopped
425g canned tomatoes
1.5 litres (6 cups) beef stock
125ml (½ cup) tomato paste
2 medium zucchini, chopped

METHOD

Combine lamb, carrots, onions, garlic, potatoes, celery, undrained crushed tomatoes. Stock and paste in large pan.

Simmer, covered, 1 hour. Add zucchini, simmer, uncovered, further 30 minutes or until lamb is tender. Remove lamb from soup, remove meat from bones, discard bones. Return meat to soup, stir until heated through.

Serves 4 to 6.

Recipe can be made 3 days ahead.

Storage: Covered in refrigerator.

Freeze: Suitable

Microwave: Not suitable.



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