Lamb Shank And Vegetable Soup

This easy to make lamb shank soup can be made ahead of time and frozen.

The ingredient of Lamb Shank And Vegetable Soup

• 4 lamb shanks french trimmed
• 3 celery sticks trimmed cut into 1cm pieces
• 2 medium carrots peeled cut into 1cm pieces
• 1 about 300g swede peeled cut into 1cm cubes
• 1 about 160g parsnip peeled cut into 1cm cubes
• 2 x 420g cans campbells condensed tomato soup
• 1 5l 6 cups cold water
• 1 3 cup loosely packed coarsely chopped fresh continental parsley
• salt freshly ground black pepper

The Instruction of lamb shank and vegetable soup

• combine lamb shanks celery carrot swede parsnip tomato soup and water in a large saucepan over high heat and bring to the boil reduce heat to low and simmer covered stirring occasionally for 2 1 4 hours or until the lamb is tender and falling away from the bone
• remove from heat and stir in parsley use tongs to remove the bones taste and season with salt and pepper to freeze see note ladle soup into bowls and serve with crusty bread if desired

Nutritions of Lamb Shank And Vegetable Soup

calories: 242 824 calories
calories: 7 grams fat
calories: 2 grams saturated fat
calories: 21 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 21 grams protein
calories: 63 milligrams cholesterol
calories: 1006 33 milligrams sodium
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calories: nutritioninformation

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