Sauté garlic and leeks in olive oil on a medium heat for 3 minutes. Add carrots, celery and Lamb Fore Shanks. Braise for 8-10 minutes then add stock, tomatoes and sugar. Bring to the boil, reduce heat and simmer very gently for 1- 1 ½ hours.
Stir in the tomato paste and add butter beans and parsley. Simmer for a further 30 minutes, until thick and velvety. Before serving, season with salt and pepper.
The soup is great to cook ahead and stock up your freezer. Once the soup is cooled down, fill in sealable freezer container and freeze. Stick a label with the freezing date onto the container and use within 3 months. Defrost overnight and heat until piping hot throughout
Serve with garlic bread
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Plump and tender1 SERVINGSfrom £6.75
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- Very tasty!
Lovely soup, lots of flavour and very hearty, great for a cold day! The meat hadn't cooked fully after the 2 hours so I put a lid on and left it for another half an hour but it was very easy to make and will serve a lot more than the 4 stated. By LCHerts - 1st Mar 2013
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