Persian Lamb Shank and Vegetable Soup

YEAH…IT’S SOUP SEASON!!!! (excited voice) Soup makes me so happy. It’s really just like a big warm hug. It soothes and warms the soul as well as being oh-so comforting. This slow-cooked Persian lamb shank and vegetable soup has all the ingredients of the perfect Sunday supper, and if you’re really lucky, there will be leftovers for tomorrow’s lunch!

The inspiration

You know me, any stew is a good stew. This Persian soup came about from this Persian Beef Stew. It’s one I’ve made for years and a big family favorite. Which totally got me thinking one cold Autumn afternoon. I had a couple of lamb shanks I picked up at the market the day before, and with a bit of tweaking, this stew could make a good, hearty, soup. Bring it on! Ps, I also make a vegetarian version if you’re wanting a meat-free option, either way, just add a chunk of crusty bread!

To make Persian lamb shank soup, you’ll need…

• Pantry staples – extra virgin olive oil, tomato passata (the equivalent in canned diced tomatoes can also be used)
  
  
• Lamb shanks
  
  
• Vegetables – leek, garlic cloves, carrots, celery stalks, sweet potato, and bay leaf
  
  
• Spice – turmeric, cumin, curry powder (I used Keen’s curry powder), ground cinnamon
  
  
• Vegetable stock. Because I’m slow-cooking this soup I prefer to use vegetable soup and add the flavor from the lamb shanks to impart a more authentic flavor to the soup. You could also try beef stock if that is what you have on hand.
  
  
• Water
  
  
• Green lentils. Not a fan of lentils? You could also try pearl barley, orzo, faro, or brown rice.
  
  
• Sea salt flakes & black pepper for seasoning

The nitty-gritty

1. Preheat the oven to 150 degrees C.
   
   
   
2. Pop the oil into a cast-iron casserole. On low to medium heat on top of the stove and brown the lamb shanks. After browning them on all sides, remove the lamb shanks from the pot and pop them aside.
   
   
   
3. Add leeks and saute for a couple of minutes until translucent. Add the garlic, carrot, and celery. Stir through and cook for 30 seconds. Add turmeric, cumin, and curry powder. Stir through and again cook for 30 seconds until fragrant.
   
   
   
4. Add the stock, tomato passata, and bay leaf. Give a good stir and on low heat, bring to a simmer. Put the lid onto the pot, and pop the lamb soup in the oven for 2 hours.
   
   
   
5. Remove from the oven. Skim off any of the scum that forms on top. 
   
   
   
6. Remove each lamb shank from the soup and using two forks on a plate, shred the lamb shank meat. Once shredded, return the meat to the pan and discard bones.
   
   
   
7. Add the lentils and sweet potato. Pop everything back into the oven and cook for a further 1 hour.
   
   
   
8. Serve a big bowl of  Persian lamb shank soup with warm naan bread, greek yogurt, and some finely chopped fresh mint.

Equipment

A large pot suitable for the oven – I cook this recipe in my 24cm Le Creuset French oven. A cook’s knife, chopping board, heat-proof spoon, and a sieve to wash the lentils are also required.

Why I slow-cook my lamb and vegetable soup in the oven

Most weekends over the cooler months, you’ll find a pot of soup simmering away in my oven. Yep, you read correctly, the oven. If you are after a slow-cooked soup, pop it in the oven in a cast-iron Dutch oven casserole. It will cook more evenly, prevent any drying out and deepen the flavor. There is also less chance of it boiling over and having to clean your cooktop! A total win-win.

Can I freeze it?

Like most stews, this Persian lamb soup always tastes better the next day. Cook in advance and reap the benefits. PS, it freezes well too. Make a double batch and freeze half for another day!

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A bit more Sunday supper inspo…

• Butternut squash (pumpkin) chipotle soup
• Bacon, chive and cheese soda bread
• Slow-cooked Rigatoni Bolognese
• Irish Stew

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