Name: Chunky Vegetable Soup with Lamb Shanks (Shourbet Khoudra ma Lahmeh)
Yield: Serves 6–8
Cuisine: Lebanon
Ingredients: 2 cinnamon sticks; 2 bay leaves; 1 knob butter; 5 courgettes, diced; 1 cup green beans, topped, tailed, and chopped; salt and pepper to taste; 4 carrots, diced; 2 potatoes, diced; 1 kilogram lamb shanks, cut into chunks; 3 cloves garlic, diced; 1 aubergine, peeled and diced; 2 onions, diced; 1 head of cabbage, sliced thinly; 2 tins whole peeled tomatoes; 1 teaspoon tomato puree

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

You can add any vegetables you like to this soup. You don’t need to follow this recipe to the letter. I find that the taste of the garlic and the onion makes for a hearty comforting dish.

Ingredients

1 kilogram lamb shanks, cut into chunks
1 cup green beans, topped, tailed, and chopped
1

Method

Put the lamb chunks in a pot, cover with water and place over high heat; bring to the boil. Using a small sieve, remove the foam that collects at the top.

Add cinnamon sticks and bay leaves, cover the pot, and reduce heat to medium. When the meat has cooked – approximately 30 minutes – add all the vegetables. If the water has evaporated, add enough to cover the vegetables. Add the tomat