| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soups, Main dish |
10 |
Servings |
INGREDIENTS
| 2 |
tb |
Light-tasting olive oil |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped onion |
| 2 |
ts |
Minced garlic |
| 2 |
ts |
Dried sage |
| 6 |
c |
Chicken stock or broth |
| 2 |
c |
Water |
| 1 |
lb |
Lamb shanks |
| 1 |
lb |
Dried navy beans |
| 2 |
ts |
Fresh lemon juice |
|
|
Salt |
|
|
Freshly ground pepper |
| 3 |
lg |
Plum tomatoes; shells only, cut into 1/4-in dice |
| 1/4 |
c |
Fresh basil leaves cut into fine julienne |
INSTRUCTIONS
SOUP
GARNISH
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.
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