Lamb Shank Soup with Green Herbs

Name: Lamb Shank Soup with Green Herbs (Abgusht-e bozbash)
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 1 onion, peeled and sliced, for garnish; 3 cups (300 g) chopped spring onions; ¾ cup (60 g) dried parsley; 3 tablespoons oil; 1 tablespoon dried or 4 tablespoons chopped fresh fenugreek leaves; 4 whole dried limu-omani (dried Persian limes)*, pierced, or ¼ cup (60 ml) lime juice; 4 whole dried limu-omani (dried Persian limes)*, pierced, or ¼ cup (60 ml) lime juice; 5 large russet potatoes, peeled and cut in chunks; 4 whole dried limu-omani (dried Persian limes)*, pierced, or ¼ cup (60 ml) lime juice; 2 onions, peeled and quartered; 1 cup (200 g) dried kidney beans, soaked overnight and drained; 2 pounds (900 g) lamb shanks and 1 pound (450 g) lamb breast; 8 cups (1.9 l) water; 1 teaspoon turmeric; 3 cups (250 g) chopped fresh parsley or; 2 teaspoons sea salt; ½ teaspoon freshly ground black pepper; 2 pounds (900 g) lamb shanks and 1 pound (450 g) lamb breast

Abgusht-e bozbash

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 pounds (900 g) lamb shanks and 1 pound (450

Asia
Iran
Gluten-free
Soup
Southeast Asia

Method

Place the lamb and 8 cups/1.9 l water in a large, heavy pot. Bring to boil, skimming the froth as it forms. Add the onions, beans, salt, pepper, and turmeric. Cover and simmer for 1