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black-eye peas red peppers olive oil lamb shanks onion garlic carrots celery tomato red wine fresh cilantro
Viewed: 37 - Published at: 7 years agoIngredients
- 2 cups black-eye peas
- 2 medium red peppers, quartered and seeded
- 1 tbsp olive oil
- 3 1/3 lbs lamb shanks, trimmed
- 1 medium onion, coarsely chopped
- 2 cloves garlic, quartered
- 2 medium carrots, coarsely chopped
- 2 sticks celery, coarsely chopped
- 2 tbsp tomato paste
- 1 cup red wine
- 1 tbsp chopped fresh cilantro
Method
- Place peas in medium bowl. Cover with water and soak overnight; drain. Cook in saucepan of boiling water, uncovered, for 1 hour 15 mins, or until tender. Drain.
- Preheat the broiler. Broil peppers, skin side up, until skin blackens. Cover with plastic wrap for 5 mins. Peel off skins; chop finely.
- Heat oil in a large saucepan on high heat. Cook lamb, in batches, until browned all over. Remove from pan. Add onion and garlic to pan; cook, stirring, until onion has softened. Add carrots and celery; cook, stirring, for 2 mins. Add tomato paste and wine. Bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins.
- Add lamb and 3 1/2 quarts water to pan and bring to a boil on high heat. Reduce heat to low; simmer, uncovered, for 2 hours, skimming occasionally. Strain through a muslin-lined strainer into a large bowl. Reserve lamb and stock; discard solids.
- Remove lamb meat from shanks and discard bones. Shred lamb.
- Return soup stock to same cleaned pan with peas, lamb and peppers. Stir on medium heat until heated through. Just before serving, stir in cilantro.
