Slow Cooked Lamb Shanks & Coconut Lamb Soup

June 20th, 2010

I have been having a lot of fun making different baby friendly recipes for Shelby. This was a recipe I came up with to introduce her to lamb. It was a huge hit (with her and us)! The soup I made out of the leftovers was so yummy it is worth making the shanks just for the soup the next day!

Meal 1: Slow Cooked Lamb Shanks

Ingredients:
2 lamb shanks
2 large yams, peeled & cubed
4 medium potatoes, peeled & cubed
1/2 red onion, sliced
2 parsnips, peeled & cubed
2 cloves garlic
2 cups water
fresh parsley
rosemary
coriander
Worchester sauce

Place all vegetables into a slow cooker & nestle the lamb shanks on top. Pour in water and season as desired with parsley, rosemary, coriander and worchester sauce. Cook on high for approx 4 hours or low for 6 hours. Serve shanks with veggies on side with rice or fresh bread.

Meal 2: Coconut Lamb Soup

Ingredients:
leftover veggies and broth
1/2 cup red lentils
1/2 cup pearl barley
1 can coconut milk

in large pot, add coconut milk to leftover veggies & broth. Warm up. Rinse lentils & barley and cook in seperate pot approx 20 minutes (until barley is soft). Rinse lentils & barley under cold water to remove starch. Add to soup mix and serve!