This easy to make lamb shank soup can be made ahead of time and frozen.
Ingredients
- 4 lamb shanks, French trimmed
- 3 celery sticks, trimmed, cut into 1cm pieces
- 2 medium carrots, peeled, cut into 1cm pieces
- 1 (about 300g) swede, peeled, cut into 1cm cubes
- 1 (about 160g) parsnip, peeled, cut into 1cm cubes
- 2 x 420g cans Campbell's Condensed Tomato Soup
- 1.5L (6 cups) cold water
- 1/3 cup loosely packed coarsely chopped fresh continental parsley
- Salt & freshly ground black pepper
Method
- Step 1Combine lamb shanks, celery, carrot, swede, parsnip, tomato soup and water in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 2 1/4 hours or until the lamb is tender and falling away from the bone.
- Step 2Remove from heat and stir in parsley. Use tongs to remove the bones. Taste and season with salt and pepper. (To freeze, see note.) Ladle soup into bowls and serve with crusty bread, if desired.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1016 kj
Energy
7g
Fat Total
2g
Saturated Fat
6g
Fibre
21g
Protein
63mg
Cholesterol
1006.33mg
Sodium
17g
Carbs (sugar)
21g
Carbs (total)
Notes
To freeze (up to 3 months): Place in a large container or divide into individual serves and place in smaller containers. Label, date and freeze. To thaw: Place in the fridge for 8 hours. To reheat: Place in a saucepan over medium-low heat, stirring, until hot. Microwave thawing (single portion): Cover with a double layer of plastic wrap and thaw on Medium-Low/Defrost/350 watts/30% for 10-15 minutes, stirring every 5 minutes, until thawed. Microwave thawing (whole quantity): Cover with a double layer of plastic wrap and thaw on Medium-Low/Defrost/350watts/30% for 25-30 minutes, stirring every 10 minutes, until thawed. Microwave reheating (single portion): Cover with plastic wrap and cook on Medium-High/650watts/70% for 5-6 minutes or until hot. Microwave reheating (whole quantity): Cover with plastic wrap and cook on Medium/500watts/50%, stirring every 5 minutes, for 12-15 minutes or until hot.
- Author: Emma Braz
- Image credit: Steve Brown
- Publication: Australian Good Taste