Winter lamb shank and vegetable soup
This takes some time to make but it's worth it. A little patience you'll be rewarded with a hearty, meat-filled soup, perfect for a winter evening.
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Cooking tools:
- Saucepan
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Stove
- Refrigerator
- Freezer
- Spoon
- Serving bowl
Ingredients
- 1 1/2 cup (300g) dried chickpeas (garbanzo beans)
- 1 tablespoon olive oil
- 1 1/2 kilograms (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 cloves garlic, crushed
- 1 teaspoon ground cumin
- 2 cups (500ml) chicken stock
- 1 litre (4 cups) water
- 8 stalks silver beet (swiss chard) (400g), trimmed, chopped finely
- 1/4 cup (60ml) lemon juice
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