TUSCAN BEAN SOUP WITH LAMB AND SHAVED FENNEL
Provided by Tyler Florence
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a 2-count of oil in a large soup pot over medium heat. Add the onion, garlic, and herbs and cook until softened, about 5 minutes. Add the tomato and cook until the vegetables cook down to a pulp, about 5 more minutes. Stir in the lamb and then the chicken broth. Bring to a simmer and season with salt and pepper. Simmer until the lamb is very tender, 20 to 30 minutes. Add the beans and simmer until warmed through. Then mash some of the beans against the side of the pot to break them down and thicken the soup. Season with salt and pepper and a drizzle of olive oil. Ladle the soup into bowls, top with fennel, and serve hot.
LAMB SHANK AND FENNEL SOUP
Make and share this Lamb Shank and Fennel Soup recipe from Food.com.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan. Add lamb shank and cook for 5 minutes until browned all over.
- Remove lamb to plate and set aside.
- Reduce heat to low. Add fennel, coriander, paprika to pan and cook until fragrant.
- Add stock. leek, bay leaf and lamb shanks and bring to boil.
- Reduce heat to low and simmer covered for 1 1/2 hours until lamb is very tender. Use tongs to transfer lamb to plate.
- Add pumpkin and fennel to the soup and simmer covered for 20 minutes until tender.
- Meanwhile remove meat from bones and coarsely chop.
- Return lamb to soup and heat through. Dab top of soup with paper towel to remove any fat.
- Ladle soup into bowls and top with fennel leaves.
Nutrition Facts : Calories 794.9, Fat 38.5, SaturatedFat 14.6, Cholesterol 242.1, Sodium 225.6, Carbohydrate 40.7, Fiber 11.8, Sugar 3.7, Protein 75.5
BRAISED LAMB SHANKS WITH TOMATO AND FENNEL
Braising lamb shanks makes them meltingly tender. Serve with Polenta for a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly; shake off excess. Heat oil and butter in an 8-quart Dutch oven or skillet over medium heat. Working in two batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate; drain off all but 2 tablespoons fat from the skillet.
- Place skillet over medium heat; add onions and leek, and saute until they are lightly browned, about 6 minutes. Add garlic; cook 4 minutes more. Add red wine; deglaze pan by scraping up any browned bits with a wooden spoon. Return shanks to skillet, and add chicken stock, tomatoes, tomato paste, thyme, and bay leaves. Bring to a boil; cover, and place in oven. Braise 2 hours; add fennel, and cook 30 minutes.
- Using a slotted spatula, transfer shanks and vegetables to a large bowl. Cover; set aside. Using a ladle, skim fat from surface of cooking liquid; cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan; cook until heated through. Remove from heat, and season with salt and pepper.
LAMB SHANK SOUP
This is my mum's recipe, which I made just recently. My son's girlfriend wanted the recipe, so I figure this is the easiest way to give it to her! If you like hearty old-fashioned soup, this is a good stick-to-your-ribs one! Cook time includes making the stock, then next day, the soup, but not the sitting overnight!
Provided by JustJanS
Categories Stocks
Time 4h30m
Yield 2 1/2 litres
Number Of Ingredients 16
Steps:
- STOCK: Place all the ingredients for the stock in a large saucepan and cover with water.
- Bring to the boil, then reduce to a very low simmer and cook for about 2 hours, or until the meat is tender enough to fall off the bones.
- Strain, reserving the liquid and meat and discarding the vegetables.
- Shred the meat and refrigerate.
- Cool overnight, refrigerate, then remove the fat from the top of the stock and discard the following day.
- SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.
- Bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally.
- Season well to taste, add the reserved meat and heat through well.
- Serve with crusty buttered bread!
Nutrition Facts : Calories 894.4, Fat 40.8, SaturatedFat 16.6, Cholesterol 290.5, Sodium 1680.5, Carbohydrate 38.1, Fiber 8.4, Sugar 13.8, Protein 89.9
BRAISED LAMB SHANKS WITH CORIANDER, FENNEL, AND STAR ANISE
Provided by Suzanne Tracht
Categories Lamb Onion Braise Christmas Lamb Shank Port Winter Family Reunion Coriander Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Transfer to spice grinder; process until finely ground. Rub each shank with 1 rounded teaspoon spice blend. Sprinkle with salt and pepper.
- Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; sauté over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir 1 minute. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes.
- Preheat oven to 350°F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350°F oven for 20 minutes before serving.)
- Place 1 lamb shank on each of 4 plates. Season sauce to taste with salt and pepper. Spoon sauce and vegetables over lamb and serve.
- *Brown, star-shaped seed pods; available in the spice section of some supermarkets, at Asian markets, and at specialty foods stores.
HEARTY LAMB & BARLEY SOUP
This Lancashire hotpot in soup form is nourishing and filling, but low in fat
Provided by Good Food team
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
- When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.
Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.48 milligram of sodium
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VEGETABLE AND LAMB SOUP - SAVOR THE BEST
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4.6/5 (17)Total Time 3 hrs 30 minsCategory One Dish MealsCalories 303 per serving
- Place a 6-qt. Dutch oven or heavy-bottomed soup pot over medium-high, heat. Heat the oil then add 1/3 of the lamb cubes and sear, turning occasionally until well browned. Transfer to a plate and repeat browning the lamb in batches until all the lamb is seared. Reserve
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- Return the lamb to the pot and add the chicken broth, wine, tomatoes, thyme bundle, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for about 1-1/2 hours until the lamb is tender.
- Add the potatoes and carrots and continue to cook for another 30-40 minutes until the vegetables are fork-tender. Remove and discard the remains of the thyme bundle and the bay leaves. Taste and adjust seasoning if necessary.
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