Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Lamb shanks
2 1/2 l Water (10 cups)
1 Onion, chopped
1 Celery stick, chopped
1/2 c Brown lentils
4 Carrots, chopped
2 Potatoes, chopped
1 Small turnip, chopped
1/4 Cabbage, small shredded
2 Bacon rashers, chopped
1 Onion, chopped, extra
1 Celery stick, chopped, extra
2 Beef stock cubes
2 tb Parsely, chopped
1 Red capsicum, chopped

Combine lamb shanks, water, onion and celery in a large waucepan,
bring to the boil, reduce heat, simmer, covered for 1 1/2 hours,
cool, refrigerate overnight.

Cover lentils with water, soak overnight.

Next day, strain stock, discard fat and vegetables. Return stock to
saucepan with drained lentils and chopped meat from shanks. Bring to
the boil, add carrots, potatoes, turnip and cabbage. Cook bacon,
extra onion and celery in frying pan until onion is soft; add to soup
with crumbled stock cubes. Simmer covered for 1 hour.

Add parsely and capsicum just before serving.

NOTES: Cook the stock for the soup a couple of days before required,
add most of the vegetables on the day of serving. Stir capsicum and
parsely in as you serve the soup. Make a complete meal by serving
with hot crusty bread Recipe unsuitable to freeze or microwave.

Source: Australian Womens Weekly Family Menu Planner No 2 Shared by:
Mike Kear

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