Turkish · Dinner
Lamb Shank Soup with Chickpeas
Bone-in lamb shank simmered slowly with chickpeas, onion, tomato and warming spices until the meat falls from the bone and the broth turns rich and savory. Finished with lemon, garlic and mint, this Turkish soup is served with crusty bread, offering a hearty, deeply spiced winter bowl.
$6
15 minsPrep
120 minsCook
135 minsTotal
MediumLevel
Nutrition per serving
510Calories
43.2gProtein
27.1gFat
22.8gCarbs
5.1gSugar
6.8gFiber
1450mgSodium
133mgChol
9.2gSat Fat
780mgPotassium
85mgCalcium
5.1mgIron
2.3mcgVitamin B12
10mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
herb-salt
gluten-free
Instructions
1
Prep
Pat the lamb shank dry and season all over with salt and black pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear the lamb shank on all sides for 6 minutes until deeply browned.
3
Bloom
Remove the shank, add onion and garlic, sauté 4 minutes until softened, then stir in tomato paste, cumin, and paprika; cook 1 minute over medium heat until fragrant.
4
Braise
Return the lamb shank to the pot with chicken stock and bay leaf, bring to a boil, then cover and simmer over low heat for 1 hour 45 minutes until meat is tender.
5
Finish
Shred the lamb meat from the bone, discard the bone and bay leaf, return meat to the pot with chickpeas, and stir in lemon juice; simmer 10 minutes over medium-low heat.
6
Plate
Ladle the soup into a bowl and scatter fresh mint and parsley over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in lamb shank
- 2/3 cup120g cooked chickpeas
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 3 cups720ml chicken stock
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp fresh mint
- 2 tsp2 tsp fresh parsley
- 11 bay leaf
