Lamb Shank Minestrone

This is a great one-pot dish perfect for the cooler months, full of nutritious vegetables & meltingly tender pieces of lamb, serve with grilled bruschetta topped with seasoned ricotta or parmesan.
Lamb Shank Minestrone

Ingredients and Methods

To braise the Lamb Shank:
  • 100ml olive oil
  • Salt & milled pepper
  • 2 lamb shanks
  • 1 carrot peeled & diced
  • 1 onion peeled & diced
  • 2 celery sticks peeled & diced
  • 2 green chilies sliced
  • 4 cloves of garlic peeled & sliced
  • 50 ml white wine vinegar
  • 50 g sugar
  • 5g smoked paprika
  • 100 ml white wine
  • 1bunch of rosemary
  • 400g chopped fresh tomatoes or Italian brand of tinned tomatoes
  • 1tbspn tomato concentrate
  • 3Lts chicken stock
Base for the soup:
  • 125g pre-cooked or tinned cannellini beans or chickpeas
  • 50ml olive oil
  • 1 diced red onion
  • 3 diced peeled celery sticks
  • 1 small diced peeled celeriac
  • 1 diced peeled parsnip
  • 1 diced peeled carrot
  • 125g cooked risoni pasta
  • 100g cooked peas
  • 1 bunch of mint leaves coarsely
  • 1 bunch of basil leaves coarsely chopped
  • 4 BBQ rustic bread slices
  • 50ml drizzle of extra virgin olive oil
  • 1clove of peeled garlic
  • 150g Ricotta or parmesan
  1. In a heavy bottom casserole with a lid heat olive oil, season lamb shanks & seal all over until nicely colored. Remove from the casserole, add vegetables cook until caramelised,deglaze with vinegar & sugar, reduce to a syrup add smoked paprika, tomatoes & white wine. Return lamb shanks to the pan, cover with chicken stock & a lid, braise over a low flame with a lid for 3 hours until soft & gelatinous.
  2. Transfer the lamb and cooking liquor to another vessel to cool slightly so you can flake the lamb from the bone with a fork ,discarding any bone or sinew
  3. Clean and re use the same pan then heat some olive oil, add onions. Cook until fragrant & soft, now add your diced root vegetables, cook together covered with a lid for 5 minutes. add cooked beans,
  4. Now cover with the lamb braising stock including all the vegetables
  5. Cook the minestrone until all the vegetables are tender, add the risoni & shredded cooked lamb, check the seasoning cook until the pasta is tender take off the heat.
  6. Prepare slices of rustic bread brush lightly with olive oil rub with a peeled garlic clove.
  7. To serve, add peas, mint & basil, ladle the thick soup rich with vegetables into deep bowls top with barbeque bread slices, generous spoons Parmesan or seasoned ricotta

Cook's Note:
This soup is also delicious prepared with a ham hock.

Chef Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)

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Paul Wilson

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