Lamb And Pea Soup Recipe
Ingredients
4 lamb shanks
3/4 cup dry red wine
3 1/2 cups water
1 medium-sized onion, cut in pieces
3 or 4 sprigs parsley
1 bay leaf
1 1/2 teaspoons summer savory
10 whole black peppers
1 1/2 teaspoons salt
3 cups fresh or frozen peas
Sauteed small whole mushrooms
Directions
Place shanks in a deep kettle.
Add wine, water, onion, parsley, bay leaf, savory, whole black peppers, and salt.
Bring to a boil; reduce heat.
Cover and simmer slowly for 3 hours.
Add wine, water, onion, parsley, bay leaf, savory, whole black peppers, and salt.
Bring to a boil; reduce heat.
Cover and simmer slowly for 3 hours.
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