Lamb Shank Soup
Inspired by A Taste of Persia‘s Lamb Shank Soup
1 lb lamb shank (bone in)
2 small onions (or 1 large one) – roughly chopped
2 cups of chicken stock
1 tsp turmeric
2 cinnamon sticks
¼ tsp ground saffron
1 potato – peeled and cut into slices
½ cup of yellow split peas
1 15oz can of crushed tomatoes
1 tbs tomato paste
¼ tsp ground nutmeg
2 bay leaves
Pinch of crushed chili pepper
FAGE fat free yogurt (optional)
Kosher salt & pepper
Season the lamb shank with salt and pepper. Put the seasoned meat and onions in a large pot. Add the chicken stock, cinnamon sticks, turmeric, a couple of pinches of salt and 2 cups of water. Bring to a boil on medium high heat. Cover and simmer on low heat for 90 minutes.
Taste the mixture and add more salt if needed. Then add the potato slices, yellow split pea, crushed tomato, tomato paste, saffron, nutmeg, crushed chili peppers, bay leaves, the zest of one lime and the juice of both limes. Mix and bring to a boil. Cover and simmer for another 45 minutes.
Remove the meat from the pot and let it cool for about 5 minutes. Then remove the meat from the bone and put it in a large bowl. If you like bone marrow, add that too. With a slotted spoon, remove the potatoes, onions and yellow split peas from the pot and add them to the same bowl as the lamb meat. Add a bit of liquid from the pot if needed, but this is meant to be a dense soup so don’t add too much liquid. Mash the ingredients using a potato masher.
Depending on how long the mashing takes, you may need to reheat the soup. Serve hot topped with a dollop of yogurt.