Ingredients
- 2 Lamb shanks, fresh2 Lamb shanks
- 4 Onions4 pieces
- 1 large can of Italian tomatoes, or Pomi sauce or 680 grams of tomatoes680 grams
- 3 large carrots, peeled and cut into thick slices3 pieces
- 3 cloves of garlic3 cloves
Thyme0- A bunch of parsley0
- 3 cloves of garlic, or more3 cloves
- A little clove0
- A little peppercorn0
- 1 bay leaf1 leaf
- 1 1/2 cups of white beans, or any type of beans as desired1.5 cup
Steps
- 1
Prepare the lamb broth, sauté the shanks in a little oil on all sides.
5 minRequired Tools:
Pot - 2
Add at least 6 cups of water, one onion, and all the spices to the pot.
5 min - 3
Leave on heat until boiling. Reduce heat and simmer the mixture for at least an hour.
60 min - 4
Cook until the meat falls off the bone.
30 min - 5
Cool down, and after placing it in the refrigerator for a while, scrape off the layer of fat that collects on the surface.
10 min - 6
Chop the onions; in a frying pan, heat a few tablespoons of olive oil; add the onions and sauté until golden; add the tomatoes and cook the mixture for 20 minutes.
20 minRequired Tools:
Frying Pan - 7
Cool down and blend in the blender.
5 minRequired Tools:
Blender - 8
Set aside.
- 9
Reheat the lamb broth, remove the shanks and set aside.
5 min - 10
Add the beans to the broth and simmer with additional water; add the carrots and garlic cloves and cook the mixture on low heat until the beans are tender.
30 min - 11
Add the tomato sauce, and leave the mixture on heat for 20 minutes.
20 min - 12
Remove all fat and membranes from the shanks while keeping the pieces of meat that will easily come off the bone.
5 min - 13
Add to the soup.
- 14
Serve hot, garnished with a little parsley.
Nutrition Facts
Thymeper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.