COMFORTING LAMB AND WHITE BEAN SOUP with parsley, lemon and toast

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2 portions


150 minutes


  • 1 Quebec lamb shank, about 500g
  • 1 yellow onion, chopped
  • 2 medium carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 2 garlic cloves, minced
  • Spice mix: 1 tsp. dried thyme - 1 tsp sweet paprika - 1 tsp dried oregano - 1 tsp onion powder - 1 tsp garlic powder
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 4 cups chicken or vegetable broth
  • 1 can white beans, drained and rinsed
  • 8-10 parsley sprigs, chopped
  • 1 lemon, zest and juice
  • 2 slices of country bread, or more to taste
  • Olive oil
  • Salt and pepper


  1. Heat a drizzle of oil in a large pot over medium-high heat.
  2. Cook the onion, carrots, celery and garlic for 2-3 minutes. Salt and pepper.
  3. Add the spices and cook for 1-2 minutes. Remove from the pan and put in a bowl.
  4. Add a drizzle of oil to the pan if needed. Season the shank and sear it for 2 minutes on each side until browned.
  5. Return the vegetables to the pan with the tomato paste, bay leaf and broth.
  6. Bring to a boil. Reduce the heat to medium-low, cover and simmer 1 hour 45 minutes to 2 hours until the shank is cooked and tender.
  7. Add the white beans to the pot when there are about 30 minutes left in the cooking time.
  8. Remove the shank from the pan and let cool before shredding with a fork.
  9. Return the shredded lamb to the pot and mix well. Adjust salt and pepper to taste.
  10. Serve the soup garnished with parsley, zest and lemon juice accompanied by toasted bread.
A recipe by Gabrielle Pellerin.