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Receta Hazel Demarco's Bean & Lamb Shank Soup
by CookEatShare Cookbook

Hazel Demarco's Bean & Lamb Shank Soup
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  Raciónes: 10

Ingredientes

  • 1 pound dry lima beans
  • 1 1/4-1 1/2 pound lamb shank
  • 2 tbsp. butter, approx.
  • 1 clove garlic, crushed
  • Salt
  • 4 c. chicken broth
  • 4 c. water
  • 3/4 c. finely minced onion
  • 3/4 c. finely minced carrots
  • 1/2 c. finely minced celery

Direcciones

  1. Soak beans overnight.
  2. Brown lamb shank on all sides in heavy kettle.
  3. Pour off any fat.
  4. Drain and add in beans; salt to taste, garlic, broth and water. Cook partially covered, around 1 1/2 hrs, stir occasionally.
  5. Add in vegetables and cook another 1/2 hour, stirring occasionally.
  6. Remove shank and take meat from bone. Cut into small pcs and add in to soup. Swirl in 2 Tbsp. of butter and serve. Yield 6-8 servings.