How to make
Boil the lamb shanks for about 2 hours on low to moderate heat. Debone them, cut the meat and strain the broth. They can be boiled faster in a pressure cooker or on a heated hob over high heat. I boil it slowly because I am used to preparing lamb soup this way.
Finely chop or put both types of onions with celery, garlic and tomatoes (pre-peeled) in a blender and blend them.
Cut the carrots into small cubes.
Stew the vegetables with a pinch of salt in the fat for 3-4 minutes, then remove the lid and cook until the liquid separated from them evaporates.
Chop the fresh mint leaves and cook them briefly, for about a minute with the vegetables. The amount looks great, but the truth is that this spice, in its fresh version does not taste as strong as when it is dry. Therefore, it will simply add a delicate aroma and density to the lamb shank soup.
Stir and pour the broth, that you boiled the lamb in. If necessary, add water and salt.
Boil for 20-30 minutes on low heat and at the end of this time add the meat from the lamb shanks.
Season with more salt, a few pinches of black pepper and for the brave ones - more fresh mint.
The lamb shank soup cooked is very tasty in itself, but if desired, you can add rice or noodles, as well as a thickener with egg yolk and 2-3 tablespoons of yogurt.
In the photo I have shown you the lamb shank soup in its pure form, without a thickener.
Enjoy your meal!
