Lamb and Bean Soup

Name: Lamb and Bean Soup
Ingredients: 2 teaspoons salt; 1 medium-size carrot; 3 tablespoons olive oil or duck fat; 20 garlic cloves, unpeeled; 1-½ quarts chicken or beef broth or water; 1-½ quarts chicken or beef broth or water; 4 lamb shanks, cut in half crosswise by the butcher; salt and pepper; salt and pepper; 3 tablespoons olive oil or duck fat; 1 large bouquet garni; 1 medium-size onion, peeled; 1 clove, stuck into the onion; 1 clove, stuck into the onion; 1-½ quarts chicken or beef broth or water; 2 cups dried cannellini, navy, or flageolet beans, soaked in cold water for 3 hours; 2 cups dried cannellini, navy, or flageolet beans, soaked in cold water for 3 hours; 2 cups dried cannellini, navy, or flageolet beans, soaked in cold water for 3 hours

Preparation info

Makes
6
Generous Servings the Lamb Shanks

Difficulty
Medium

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This soup is an example of an apparently rich and very tasty soup that uses relatively little fat while somehow capturing all the flavor of lamb.

The best cut of lamb for this soup—it also happens to be very inexpensive—is the shank. The shanks don’t have a lot of meat on them, but they provide natural gelatin that gives the soup a rich flavor and a creamy texture.

This soup can be made entirely in advance. Be sure to prepare the beans at the same time you’re braising the la

Ingredients

Main course
Soup
Gluten-free

Ingredients

Method