Lamb shank, vegetable, and lentil soup
A fabulous winter warmer from our friends at Women’s Weekly.
Serves: 2
- 2 tablespoon olive oil
- 3 (750g) lamb shanks, frenched
- 1 (150g) brown onion, finely chopped
- 2 clove garlic, crushed
- 2 (240g) carrots, coarsely chopped
- 2 (300g) celery stalks, trimmed, coarsely chopped
- 155 gram pancetta, coarsely chopped
- 5 cup (1.25l) water
- 1/2 cup (125ml) dry white wine
- 2/3 cup (130g) french-style green lentils, rinsed, drained
- 1/2 cup (60g) frozen peas
- Heat half the oil in a 6-litre pressure cooker. In batches, cook lamb until browned. Remove from cooker.
- Heat remaining oil in cooker. Cook onion, garlic, carrot, celery, and pancetta, stirring, until vegetables soften. Return lamb to cooker with the water and wine; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook 20 minutes.
- Release pressure using the quick release method, then remove lid. Add lentils and secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 10 minutes.
- Release pressure using the quick release method; remove lid. Remove lamb. When cool enough to handle, shred meat coarsely, and discard bones. Return lamb to cooker with peas; simmer, uncovered until peas are tender. Season to taste.
Note: If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.