Lamb soup: All aboard in a crockpot. Plug it, and forget it!
Soup lovers out there, you’ll be thrilled! My lamb soup is not just very low maintenance. It is also very elastic. I don’t do a stitch of work beyond throwing everything in the pot, and plug it on low. The lamb shanks yield a meat that literally falls off the bone, and the bones give the soup a lovely gelatinous texture. I absolutely love lamb shanks. Look at the gorgeous Lamb Dried fruit Tajine I make with it!
There’s no reason you cannot throw in your favorite grains in your lamb soup
It is true I left all grains out of my lamb soup, as I wanted to keep it more broth-y less starchy, but 1 cup of wild rice, barley, brown rice or even roasted chestnuts (easy to find, vacuum-packed and peeled) would work beautifully. Likewise, use dates instead of apricots; avoiding carbs? substitute diced celery root for potatoes; use beef cheeks instead of lamb shanks, but rinse the beef cheeks thoroughly and do not add any salt whatsoever in the soup, as beef cheeks often err on the salty side.
Since my lamb soup came out terrific, let me list the exact ingredient list I used.
You might want to leave it exactly as is, but if you tinker with it, please share!
This Lamb soup is DINNER!
- 4-5 lamb shanks
- 3 dozen tiny baby potatoes
- 2 red onions, sliced
- a dozen plum tomatoes, diced
- 2 pounds portobello mushrooms, diced
- 1 dozen dried apricots, diced
- 1/3 cup olive oil
- 1 bottle dry red wine
- 2 good pinches saffron
- 1 tablespoon turmeric
- 3 tablespoons Herbes de Provence
- 1 tablespoon sea salt
- 2 good pinches black pepper
Mix all ingredients in a large crockpot (mine is 8 quarts). Plug the pot, and leave it on low for 8-10 hours. So, if you plug it in the morning, a delicious dinner is waiting for you at home, with heavenly aromas wafting all over the house.
Taste the lamb soup before serving. Adjust consistency and seasonings