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Need a new soup recipe? This hearty lamb soup beckons with bursts of fresh vegies.
10 June 2021
•2 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
1 tablespoon olive oil
4 lamb shanks
1 large onion, finely chopped
1 garlic clove, finely chopped
4 carrots, sliced
4 celery sticks, sliced
375g McKenzie’s soup mix
5 cups beef stock
4 cups water
¼ cup parsley, finely chopped
Sea Salt, to taste
Black Peppercorns, to taste
Heat oil in large heavy based saucepan. Cook lamb shanks until well browned on all sides. Transfer to a large plate. Leave remaining oil in pan.
Add onion, garlic, carrot and celery to pan. Cook, stirring often, until onion is just tender.
Add soup mix. Pour in stock and water. Bring to the boil.
Return shanks to the pan and immerse in liquid. Reduce heat to medium low. Simmer, partially covered for 2 hours, stirring occasionally, until shanks are very tender. Add more water if required.
Season to taste with sea salt and pepper. Garnish with parsley to serve.
For more recipe ideas and ingredients inspiration, head to mckenziesfoods.com.au
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