Mums Lamb Shank Soup
My ultimate winter comfort food. My mum made this soup all through winter and we never complained, we only ever asked for more.
2 tablespoons olive oil
4 trimmed lamb shanks
2 large chopped onions
4 cloves crushed garlic
2 diced carrots
2 sticks diced celery
2 Stock Beef
1 litre water
3/4 cup soup mix
2 tablespoons chopped fresh rosemary
1 teaspoon finely chopped fresh rosemary
Heat 2 tablespoons olive oil in a large saucepan and brown 4 trimmed lamb shanks. Remove and set aside. Add 2 large chopped onions, 4 cloves crushed garlic, 2 diced carrots and 2 sticks diced celery and cook for 5 minutes or until lightly browned.
Return the shanks to the pan and add 2 litres beef stock, 1 litre water, 3/4 cup sou mix and 2 tablespoons chopped fresh rosemary. Bring to the boil then reduce the heat to low and simmer, covered, for 2 hours.
Remove the shanks and cool slightly. Take the meat off the bone and flake into pieces. Return the meat to the soup and add an extra 1 teaspoon finely chopped fresh rosemary. Season to taste and serve. Freeze remaining soup in airtight containers