- 2 lamb shanks
- 1 brown onion, finely diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 swede, peeled and diced
- 2 garlic cloves, crushed
- 2 tablespoons margarine
- 2 tablespoons olive oil
- 1 tablespoon Moroccan seasoning
- 400 g tin diced tomatoes
- 1 litre beef stock
- 185 g dried Italian-style soup mix (borlotti beans, white beans, red kidney beans, red lentils, green and yellow split peas)
- 250 g frozen broad beans
- 1 zucchini, sliced
- 6 tablespoons sour cream
- celery leaves
- Place lamb shanks in an oven bag and roast at 160 C for 1 hour. Cool, then remove fat and bones. Dice the meat.
- Meanwhile, in a large pot, saut the onion, vegetables and garlic in the margarine and oil, together with the Moroccan seasoning, over medium heat for about 5 minutes. Add the tomatoes, stock, soup mix and 400 ml water and bring to the boil.
- Reduce heat to a gentle simmer and cook, stirring occasionally, for 1–2 hours, until the dried beans soften and the mixture thickens.
- Blanch the broad beans and peel away the tough skin from the tender beans. Add the lamb meat to the soup. Add the broad beans and zucchini and heat through.
- Serve topped with sour cream, garnished with celery leaves.
Images and text:
From Our Kitchen to Yours by The Country Women’s Association of Victoria, photography by Cath Muscat. Published by Murdoch Books. RRP $36.99.