Winter lamb shank and vegetable soup

Ingredients

Winter lamb shank and vegetable soup

1 1/2 cups(300g) dried chickpeas (garbanzo beans) 1 tbspolive oil 1.5 kg(3 pounds) french-trimmed lamb shanks 1 brown onion (150g), chopped finely 2 carrots (240g), chopped finely 2 stalks celery (300g), trimmed, sliced thinly 2 clovesgarlic, crushed 1 tspground cumin 2 cups(500ml) chicken stock 1 L(4 cups) water 8 stalks silver beet (swiss chard) (400g), trimmed, chopped finely 1/4 cup(60ml) lemon juice

Steps

Winter lamb shank and vegetable soup

Place chickpeas in a medium bowl, cover with water, stand overnight; drain. Rinse under cold water; drain. Meanwhile, heat oil in a large saucepan over medium-high heat; cook lamb, in batches, until browned. Remove from pan. Cook onion, carrot, celery, garlic and cumin in same pan, stirring, for 5 minutes or until onion softens. Return lamb to pan with stock and the water; bring to the boil. Reduce heat; simmer, covered, 2 hours. Remove pan from heat; when lamb is cool enough to handle, remove meat from bones. Discard bones; chop meat coarsely. Refrigerate cooled soup mixture and lamb meat, covered separately, overnight. Discard fat from surface of soup mixture. Place soup mixture, meat and chickpeas in a large saucepan; bring to the boil. Reduce heat; simmer, covered, 30 minutes. Add silver beet and juice to soup; simmer, uncovered, until silver beet just wilts. Divide soup into serving bowls; accompany with a warmed loaf of ciabatta, if you like.

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bon appetit