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CATEGORY CUISINE TAG YIELD
Meats, Grains Main dish, Soups 10 Servings

INGREDIENTS

2 T Light-tasting olive oil
1 c Chopped celery
1 c Chopped onion
2 t Minced garlic
2 t Dried sage
6 c Chicken stock or broth
2 c Water
1 lb Lamb shanks
1 lb Dried navy beans
2 t Fresh lemon juice
Salt
Freshly ground pepper
3 Plum tomatoes, shells only
cut into 1/4-in dice
1/4 c Fresh basil leaves
cut into fine julienne

INSTRUCTIONS

HEAT OIL in 4-quart pot. When hot, add celery, onion, garlic and  sage.
Cook until onion is softened, about 5 minutes. Add stock or  broth and
water. Bring to a boil. Add lamb and beans. Bring to boil  again.
Simmer, covered, 2 hours, stirring occasionally. Use slotted  spoon to
remove lamb. When cool enough to handle, remove meat from  bone. Cut
meat into 1/3-inch dice. Puree 2 cups beans with 1 cup soup  liquid
until smooth. Return meat and pureed mixture to pot. Stir well  to
combine. Add lemon juice and season to taste with salt and pepper.  Can
be made ahead and refrigerated as long as 3 days or frozen.  Reheat
gently, thinning with water as needed. Adjust seasoning and  lemon
juice. To serve, garnish with tomato and basil.  ABBY MANDEL - PRODIGY
GUEST CHEFS COOKBOOK

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 167
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 44.5mg
Potassium: 644.3mg
Carbohydrates: 30.6g
Fiber: 12.2g
Sugar: 2.7g
Protein: 10.8g


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