Easy win­ter meals

Slow-cooked lamb & vegie soup,

Healthy Food Guide (Australia) - - FRONT PAGE -

Serves 4 Cost per serve $3.00 Hands-on time 30 min Cook­ing time 1 hour 45 min Suit­able to freeze

dairy free 1 ta­ble­spoon olive oil 2 lean French-trimmed lamb

shanks 1 brown onion, finely chopped 2 medium car­rots, finely

chopped 2 cel­ery stalks, finely chopped 1 medium red cap­sicum,

finely chopped 2 gar­lic cloves, crushed 1 x 410g can no-added-salt

chopped toma­toes 2 cups re­duced-salt chicken

stock ²⁄³ cup small whole­grain penne

pasta 150g green beans, cut into

3cm lengths ¹⁄³ cup fresh basil leaves 1 Heat olive oil in a large saucepan over medium-high heat. Cook lamb shanks, turn­ing, for 5 min­utes, or un­til browned. Re­move from pan and set aside. 2 Add onion, car­rot, cel­ery and cap­sicum to the same pan over medium heat. Cook, stir­ring, for 5 min­utes, or un­til soft­ened. Add the gar­lic and cook for 1 minute. 3 Re­turn lamb to pan. Add the toma­toes and stock with 4 cups of wa­ter. Bring to the boil. Re­duce heat to low. Sim­mer, cov­ered, for 1½ hours, or un­til lamb is ten­der. Re­move lamb from soup. Shred the meat. Dis­card bone. 4 Re­turn the soup to the boil. Add pasta. Cook, cov­ered, for 8 min­utes or un­til pasta is ten­der. Add lamb, beans and half the basil. Cook un­til beans are ten­der. La­dle soup into 4 bowls. Top with the re­main­ing basil and serve.

Lamb shank & tomato soup

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