COMFORTING LAMB AND WHITE BEAN SOUP with parsley, lemon and toastSee all
- 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
- Heat a drizzle of oil in a large pot over medium-high heat.
- Cook the onion, carrots, celery and garlic for 2-3 minutes. Salt and pepper.
- Add the spices and cook for 1-2 minutes. Remove from the pan and put in a bowl.
- Add a drizzle of oil to the pan if needed. Season the shank and sear it for 2 minutes on each side until browned.
- Return the vegetables to the pan with the tomato paste, bay leaf and broth.
- 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.
- Add the white beans to the pot when there are about 30 minutes left in the cooking time.
- Remove the shank from the pan and let cool before shredding with a fork.
- Return the shredded lamb to the pot and mix well. Adjust salt and pepper to taste.
- Serve the soup garnished with parsley, zest and lemon juice accompanied by toasted bread.