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.