Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light January 1998

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Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

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  • Trim fat from lamb shank. Place cheesecloth bag, lamb, and next 11 ingredients (lamb through crushed red pepper) in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until lamb is tender. Discard cheesecloth bag. Remove lamb shank from soup. Remove lamb from bone, and discard bone. Cut meat into bite-size pieces, and stir meat into soup. Spoon into shallow bowls, and sprinkle each serving with 1 teaspoon mint and 1 teaspoon vinegar.

Nutrition Facts

273 calories; calories from fat 9%; fat 2.8g; saturated fat 0.9g; mono fat 1g; poly fat 0.5g; protein 24.5g; carbohydrates 39.4g; fiber 8.2g; cholesterol 29mg; iron 6mg; sodium 296mg; calcium 72mg.
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