Lamb And Sausage Soup Recipe
Ingredients
| Lentils package | 1 , dried | |
| 2 medium-sized carrots | ||
| 3 medium-sized onions | ||
| Water | 9 Cup (16 tbs) | |
| A bout 1 1/2 teaspoons salt | ||
| Lamb shanks | 4 | |
| Ham hock | 3/4 pound | |
| Dry red wine | 1 Cup (16 tbs) | |
| 6 to 8 garlic sausages | ||
| Dry red wine | ||
Directions
Wash lentils in cold water and drain well; place in a large pan.
Coarsely dice the carrots, and chop the onions.
Add carrots, onions, water, and the salt to the lentils.
Bring this mixture to a boil and add the lamb shanks, ham hock, and 1 cup of the dry red table wine.
Cover and simmer gently for about 2 1/2 hours or until meats are very tender.
If you wish, remove bones and fat from meats and discard; skim excess fat from surface of soup.
Add the garlic sausages, whole or cut in thick slices, and simmer soup for about 20 minutes more.
Coarsely dice the carrots, and chop the onions.
Add carrots, onions, water, and the salt to the lentils.
Bring this mixture to a boil and add the lamb shanks, ham hock, and 1 cup of the dry red table wine.
Cover and simmer gently for about 2 1/2 hours or until meats are very tender.
If you wish, remove bones and fat from meats and discard; skim excess fat from surface of soup.
Add the garlic sausages, whole or cut in thick slices, and simmer soup for about 20 minutes more.
Chef
