You may also like
Categories:
thyme parsley sprigs black peppercorns bay leaf lamb shank water onion dried lentils celery carrot leek red wine thyme salt black pepper red pepper fresh mint red wine vinegar
Viewed: 33 - Published at: 9 years agoIngredients
- 4 fresh thyme sprigs
- 4 fresh parsley sprigs
- 4 black peppercorns
- 1 bay leaf
- 1 1/2 pounds lamb shank
- 8 cups water
- 3 cups chopped onion
- 2 cups dried lentils
- 2 cups thinly sliced celery
- 2 cups thinly sliced carrot
- 1 cup chopped leek
- 1 cup dry red wine
- 1 tablespoon fresh or 1 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 8 teaspoons chopped fresh mint
- 8 teaspoons red wine vinegar
Method
- Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
- Trim fat from lamb shank. Place cheesecloth bag, lamb, and next 11 ingredients (lamb through crushed red pepper) in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until lamb is tender. Discard cheesecloth bag. Remove lamb shank from soup. Remove lamb from bone, and discard bone. Cut meat into bite-size pieces, and stir meat into soup. Spoon into shallow bowls, and sprinkle each serving with 1 teaspoon mint and 1 teaspoon vinegar.
