Ingredients
- 6 (about 1.8 kg) lamb shanks
- 3L (12 cups) water
- 1 brown onion, halved
- 2 bay leaves
- 1 tsp black peppercorns
- 20g butter
- 200g bacon, rind removed, coarsely chopped
- 1 large leek, pale section only, washed, halved, thickly sliced
- 2 potatoes, peeled, cut into 1.5cm pieces
- 1 large parsnip, peeled, cut into 1.5cm pieces
- 2 carrots, peeled, cut into 1.5cm pieces
- 1 turnip, peeled, cut into 1.5cm pieces
- 750ml (3 cups) chicken stock
- 6 sprigs fresh thyme
- 1/3 cup chopped fresh continental parsley
Description
Cawl (Welsh Lamb Soup) Recipe - Place The Lamb, Water, Onion, Bay Leaves And Peppercorns In A Large Saucepan Over Medium-high Heat. Bring To The Boil, Skimming The Surface With A Metal Spoon To Remove Scum....
Taste
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