Turkish Lamb Shank Soup
This hearty Turkish lamb shank soup is packed with deep, savory flavor. Tender lamb shanks are simmered with vegetables in a tomato broth spiced with paprika and mint.
Equipment
- Large Dutch oven or soup pot (at least 7 quarts)
- Slotted spoon
- Ladle
Ingredients
- 4 lamb shanks about 2 lbs each
- 2 tablespoons olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1-2 tablespoons Turkish red pepper paste
- 1 tablespoon smoked paprika
- 1 teaspoon dried mint
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 2 quarts chicken broth
- 1 28- oz can whole peeled tomatoes
- 3 carrots sliced
- 3 russet potatoes chopped
- 1 cup frozen peas
- Juice of 1 lemon
- Parsley for garnish
- Bread for serving
Instructions
- Brown lamb shanks in batches in a Dutch oven with olive oil.
- Add onions and cook 5 minutes. Add garlic, spices and tomato paste and cook 2 more minutes.
- Return shanks to pot with chicken broth. Simmer 1.5 hours.
- Add carrots, potatoes and canned tomatoes. Simmer 30 minutes more.
- Shred lamb off bones and return to pot with peas and lemon juice.
- Serve garnished with parsley and enjoy with bread.
Notes
- Dry shanks thoroughly before searing for best browning.
- Skim off excess fat while simmering.
- Let cool slightly before shredding lamb off bones.
- Store leftovers for up to 4 days refrigerated or 4 months frozen.