Name: French onion lamb soup
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
Yield: 6
Ingredients: 1 tablespoon vegetable or olive oil; 1.3 kilogram lamb shanks; 1 leek, quartered lengthwise, sliced; 2 celery sticks, chopped; 2 carrots, chopped; 40 gram sachet french onion soup mix; 4 large chicken stock cubes; 1 parsnip, chopped; 1/2 cup medium-grain brown rice; 1/2 cup chopped flat-leaf parsley

French onion lamb soup

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Serves 6

Prep

15M

Cook

2H 20M

Total

2H 35M

Ingredients

1 tablespoon vegetable or olive oil

1.3 kilogram lamb shanks

1 leek, quartered lengthwise, sliced

2 celery sticks, chopped

2 carrots, chopped

40 gram sachet french onion soup mix

4 large chicken stock cubes

1 parsnip, chopped

1/2 cup medium-grain brown rice

1/2 cup chopped flat-leaf parsley

Method

1.In a saucepan, heat half the oil over high heat. Cook lamb, in batches, 5 minutes or until browned. Transfer to a heatproof plate. Drain fat from pan. Wipe pan clean with paper towels.

2.Heat remaining oil in same pan over moderate heat. Add leek, celery and carrot; cook and stir 5 minutes or until soft. Return lamb and resting juices to pan. Stir in soup mix, crumbled stock cubes and 2 litres (8 cups) water. Bring to the boil. Reduce heat to low; cover. Simmer, stirring occasionally, 1 hour.

3.Add parsnip and rice to soup; cover. Simmer, stirring occasionally, 1 hour or until lamb is falling from bone. Remove lamb from soup. When cool enough to handle, shred meat from bone; discard bones. Stir lamb into soup. Reheat gently over low heat. Season. Serve sprinkled with parsley.

You can use lamb shoulder, shoulder chops or fore quarter chops instead of shanks. To reduce fat, make soup a day ahead, then refrigerate until cold; remove solidified fat from surface.
Note

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