MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hearty Winter Soup
 Categories: Soups
      Yield: 4 Servings
 
      3    Lamb shanks
  2 1/2 l  Water (10 c)
      1    Onion; chopped
      1    Celery rib; chopped
    1/2 c  Brown lentils
      4    Carrots; chopped
      2    Potatoes; chopped
      1 sm Turnip; chopped
    1/4 sm Cabbage; shredded
      2    Bacon rashers; chopped
      1    Additional onion; chopped
      1    Additional celery rib;
           - chopped
      2    Beef stock cubes
      2 tb Parsley; chopped
      1    Red capsicum; chopped
 
  Combine lamb shanks, water, onion and celery in a large saucepan,
  bring to the boil, reduce heat, simmer, covered for 1-1/2 hours,
  cool, refrigerate overnight.
  
  Cover lentils with water, soak overnight.
  
  Next day, strain stock, discard fat and vegetables. Return stock to
  saucepan with drained lentils and chopped meat from shanks. Bring
  to the boil, add carrots, potatoes, turnip and cabbage. Cook bacon,
  extra onion and celery in frying pan until onion is soft; add to
  soup with crumbled stock cubes. Simmer covered for 1 hour.
  
  Add parsley and capsicum just before serving.
  
  Notes:

  Cook the stock for the soup a couple of days before required, add
  most of the vegetables on the day of serving.  Stir capsicum and
  parsley in as you serve the soup. Make a complete meal by serving
  with hot crusty bread. Recipe unsuitable to freeze or microwave.
  
  Recipe FROM: Australian Womens Weekly Family Menu Planner No 2

  Posted by: Mike Kear
 
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