Recipe 4 All: Lamb Shanks and Rice Soup Recipe — Every recipe in the World on this site.

Recipe 4 All: Lamb Shanks and Rice Soup Recipe

Lamb Shanks and Rice Soup

Yield: 4 servings
4 (1kg) lamb shanks
1tablespoon Oil
8cups (2 litres) water
30g Butter
1teaspoon Chopped fresh dill
1tablespoon Chopped fresh parsley
3  Shallots, chopped
100g Baby mushrooms, sliced
2tablespoon Plain flour
1md (120g) carrot, chopped
2tablespoon White rice
½bn (20 leaves) English spinach,
2teaspoon Lemon juice

Place shanks in baking dish, brush with oil, bake, uncovered, in hot oven about 25 mins or until well browned. Drain on paper towel.

Combine shanks and water in pan, simmer, uncovered, 30 mins. Remove shanks from pan, reserve 5 cups cooking liquid. Remove meat from bones, chop meat and reserve; discard bones.

Heat butter in pan, add herbs, shallots and mushrooms, cook, stirring until mushrooms are soft. Add flour, cook, stirring, until combined. Remove from heat, gradually stir in reserved cooking liquid, carrot and rice, simmer, partly covered, about 10 mins or until rice is tender.

Add reserved meat, spinach and juice, stir until spinach is just wilted and soup is heated through.

Your Lamb Shanks and Rice Soup is ready. Happy cooking!

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