Lamb leg soup recipe

Lamb leg soup, as the name suggests, is a soup made with the meat from the lamb legs. This kind of lamb leg soup has a delicious taste and high nutritional value. First, you need to prepare a lamb leg and prepare appropriate amounts of other seasonings to make it. In fact, this soup does not require special preparation. The key lies in the freshness of the ingredients. The fresher the ingredients, the simpler the method, and the more delicious the taste, the nutritional value will be very good. Let's talk about this aspect.

Lamb leg soup recipe

Material

1 lamb shank, 5 large slices of ginger, 1 white onion, 2-3 carrots, 2 teaspoons of cumin, 1 teaspoon of dried rosemary or 2 sprigs of fresh rosemary, 2 bay leaves, coriander, olive oil, salt, black pepper

practice

1. Boil a pot of water first, put the lamb legs in and cook for five minutes to remove the blood, then take out and wash.

2. Cut the onion into small cubes and the carrot into dices.

3. Add 2 tablespoons of olive oil to the soup pot and heat it. Add ginger slices, onion slices, fennel, rosemary, bay leaves and a little black pepper and stir-fry until the onion becomes soft and shrinks.

4. Add the lamb legs, add water to cover the lamb legs, bring to a boil over high heat, then simmer over medium heat for 1-1.5 hours.

5. Remove the lamb shanks, shave the meat off the bones and return them to the pot.

6. Add carrots (add some water as appropriate), add a little salt, and continue stewing until the carrots become soft.

7. Add appropriate amount of salt, pepper and coriander when eating.

Method 2

Material

1 pound of lamb shank, 1 white radish, 1 red radish, a little coriander or green onion, 5 dried bay leaves (spice bag), 5 astragalus slices (spice bag), 2 spoons of white peppercorns (spice bag), 2 cinnamon twigs (spice bag), 6 slices of old ginger (spice bag), 1 teaspoon of nutmeg (crushed), 2 spoons of tangerine peel (spice bag), 1 spoon of Sichuan peppercorns (spice bag), half a bottle of rice wine, salt to taste

practice

1. Wash the lamb shanks and cut them into pieces of appropriate size. Put a little old ginger and rice wine into the pot, pour the lamb shanks into the pot with cold water, and slowly simmer the blood water over medium-low heat. Do not let the water boil. Turn off the heat before the water boils. You will see a lot of dark red blood water coming out of the pot. Take out the lamb shanks and rinse them with cold water. (This step is very important, as it will minimize the mutton smell. If you put it in boiling water, the meat will become tight quickly and the mutton smell will not come out; instead, the sweetness will continue to escape.)

2. Wash and peel the red and white radishes, cut them into the same size as the lamb shanks, put the washed lamb shanks in, add the spice bag; pour in rice wine, and pour in water that is three centimeters more than the ingredients. Bring to a boil over high heat and then simmer over low heat for two hours until the lamb shanks are soft. (You can also use a Tatung rice cooker instead of this step)

3. Season with salt before serving, sprinkle with coriander or green onions and serve. You can dip it in fermented bean curd sauce or bean paste. It has a rich flavor, and it is also refreshing and delicious without the sauce.