Crock Pot Lamb Shank and Butter Bean Soup
The recipe below for Lamb shank and butter bean soup is one that was given to me by my friend Karen from Camden. I have adapted it for the crock pot and I am sure you will love it like we do. It is a thick soup so it is a meal in itself and makes enough soup to feed a family of six.
There is a little preparation with the browning of the leek and the lamb but then its a quick and easy recipe to make in the crock pot. I make it on Saturday and there is enough to have again and I must admit that it is a soup that takes even better the next day. Try it and see for yourself.
Lamb Shank and Butter Bean Soup
1 tab oil
2 cloves garlic, crushed1 whole leek, cut length ways then chop thinly
2 large lamb shanks 1/2 tsp cumin 1/2 tsp ground cinnamon 1- 2 tabs fresh coriander chopped 5 cups vegetable stock 15 oz (425g) can tomatoes 2 cups each of diced celery and sweet potato 10 oz (300g) can butter beans, rinsed and drained chopped parsley and coriander to garnish Ground pepper to taste
Brown the leek and garlic in the oil until it is transparent. Add to the bottom of the crock pot. Brown the lamb shanks then put them on top of the leek. Add the tomatoes, stock and herbs. Cover the crock pot and cook on high for 4 hours. After 1 hour add the celery and the sweet potato and stir through. About 1/2 hour before the finish of the cooking time add the butter beans and the pepper. Also lift out the lamb shanks and remove the meat from the bones and add back to the pot.
I hope you like this recipe and try it for yourself soon. If you are looking for recipe ideas then why not look to Amazon.com
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Tagged with: Crock Pot • crock pot recipes • lamb shank • Soup
Filed under: Crock pot recipes
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I like this type of cooking, all in one pan.
Hi Pauline. Sounds yummy. I assume you remove the bones and shred the meat?
Oops I forget that step did I? Thanks Jan I better amend the post.