Sunday, 6 August 2017

Lamb Shank Vegetable and Lentil Soup

This is another recipe converted from the Australian Women's Weekly Pressure Cooking book. Who doesnt love lamb shanks with their beautiful gelatinous texture.  I enjoyed this soup, but I found it really needed a lot more seasoning, but that could just be a matter of taste.


2 tablespoon olive oil
3 french-trimmed lamb shanks (750g)
1 medium brown onion (150g) chopped finely
2 cloves garlic, crushed
2 medium carrots (240g) chopped coarsely
2 celery stalks, (300g) chopped coarsely
155g piece of pancetta, chopped coarsely
1.25 litres (5 cups) water
½ cup (125ml) dry white wine
2/3 cup (130g) french-style green lentils, rinsed and drained
½ cup (60g) frozen peas.


  1. Heat half the oil in C4M, choose manual browning
  2. When the temperature is reached press ok and brown the shanks in batches on both sides.
  3. Remove shanks, add remaining oil.
  4. Add onion, garlic, carrot, celery and pancetta, stirring till vegetables soften.
  5. Return shanks to cooker with water and wine and secure the lid
  6. Choose Manual – Quick Cooking – 15 minutes (original recipe said 10 but I found the lamb shanks needed a little more)
  7. Add Lentils, secure lid, and quick cook for another 10 minutes
  8. Remove shanks and coarsely shred meat, discard bones.
  9. Return lamb to cooker with peas, Manual – Browning and simmer uncovered till peas are tender. Season to taste.

1 comment:

  1. Another lovely recipe. I cook lamb shanks quite often and have not thought of putting lentils in. Will have to give it a go.


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