Slow-cooked lamb and white bean soup

Slow-cooked lamb and white bean soup
Slow-cooked lamb and white bean soup

Serving size: Serves 4
Cooking time: More than 2 hours
Course: Entree, Lunch, Main
Favourite flavours: Soup, Easy recipes, Lamb
Cooking method: boil/steam, roast, simmer
Season: All year round
Special options: Low fat, Low cholesterol, Gluten free, Low Carb, Egg free, Heart friendly, Nut free


Slow-cooked lamb and white bean soup
INGREDIENTS

1 cup (200g) dried cannellini beans
2 medium (400g) red capsicums
1 tablespoon olive oil
1.5kg French-trimmed lamb shanks
1 large (200g) brown onion, chopped
2 cloves garlic, quartered
2 medium (240g) carrots, chopped coarsely
2 trimmed (200g) celery stalks, chopped
2 tablespoons tomato paste
1 cup (250ml) dry red wine
3 litres (12 cups) water
80g baby spinach leaves

METHOD

Place beans in a medium bowl, cover with water, stand overnight; drain. Rinse under cold water; drain.

Quarter capsicums; discard seeds and membranes. Roast under grill or in a very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, chop capsicum finely.

Heat oil in large saucepan; cook lamb, in batches, until browned all over. Cook onion and garlic in same pan, stirring, until onion softens. Add carrot and celery; cook, stirring, for 2 minutes. Add paste and wine; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes.

Return lamb to pan with the water; bring to the boil. Reduce heat; simmer, uncovered, for 2 hours, skimming fat from surface occasionally.

Meanwhile, place beans in a medium saucepan of boiling water; return to the boil. Reduce heat; simmer, uncovered, for about 30 minutes or until beans are almost tender. Drain.

Remove lamb from pan. Strain broth through a muslin-lined sieve or colander into a large heatproof bowl; discard solids. When lamb is cool enough to handle, remove meat from shanks; shred coarsely. Discard bones.

Return broth to same cleaned pan with capsicum, beans and lamb; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from heat; stir

in spinach.

Suitable to freeze. Not suitable to microwave.





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