Lamb Shanks and Rice Soup


Yield: 4 Servings

4 (1kg) lamb shanks

1 T Oil

8 c (2 litres) water

30 g Butter

1 t Chopped fresh dill

1 T Chopped fresh parsley

3 Shallots, chopped

100 g Baby mushrooms, sliced

2 T Plain flour

1 md (120g) carrot, chopped

2 T White rice

1/2 bn (20 leaves) English

– spinach, shredded

2 t 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.

 

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