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Lamb Shank And Vegetable Soup Recipe
|Olive oil||1 Tablespoon|
|Lamb shanks||4 Kilogram (4 Shanks Each Weighing 1 Kilogram)|
|Onion||200 Gram, chopped (1 Medium Sized)|
|Celery sticks||300 Gram, sliced (2 Sticks Each Weighing 150 Gram)|
|Carrots||280 Gram, chopped coarsely (2 Small Ones Each Weighing 140 Gram)|
|Parsnip||125 Gram, chopped coarsely (1 Medium Sized)|
|Swede||225 Gram, chopped coarsely (1 Medium Sized)|
|Potato||200 Gram, chopped coarsely (1 Medium Sized)|
|Canned tomatoes||800 Gram (2 Cans Each Weighing 400 Gram)|
|Worcestershire sauce||2 Tablespoon|
|Water||2 Liter (8 Cups)|
Serving size: Complete recipe
Calories 9023 Calories from Fat 5039
% Daily Value*
Total Fat 559 g860.4%
Saturated Fat 234.9 g1174.6%
Trans Fat 0 g
Cholesterol 2679.9 mg
Sodium 4141.1 mg172.5%
Total Carbohydrates 198 g65.9%
Dietary Fiber 47.4 g189.6%
Sugars 50.4 g
Protein 771 g1542.6%
Vitamin A 1075% Vitamin C 391.7%
Calcium 105.7% Iron 476.7%
*Based on a 2000 Calorie diet
Remove from pan.
Place onion, celery, carrot, parsnip, swede and potato in same pan; cook, stirring, until onion is soft.
Return shanks to pan with undrained crushed tomatoes, sauce and water.
Bring to boil; simmer, covered, 2 hours, stirring occasionally.
Cool; refrigerate overnight.
Remove and discard fat from soup.
Remove shanks; cut meat from bones, discard bones.
Chop lamb meat roughly; return meat to soup, [can be prepared ahead to this point; refrigerate for up to 2 days or freeze] Bring soup to boil; simmer about 15 minutes or until heated through.