Cooked gently over a low heat, lamb shank becomes meltingly tender—perfect for an elegant, restorative broth.
For an extra decorative effect, serve this soup topped with "spaghetti": use the comb blade on a mandolin or cut the cucumber into ribbons and then slice them into thin strips using a very sharp knife.
Recipe information
Yield
Serves 6
Ingredients
To serve
Preparation
Step 1
Put all the ingredients into a saucepan over medium heat and bring to a boil. Boil for 3—4 minutes and skim off the froth that forms on the surface, then reduce the heat to low and simmer gently for 1 1/2—2 hours, until the lamb is tender and almost falling off the bone, then remove from the heat.
Step 2
Remove the shank from the stock, then pass the stock through a fine strainer or sieve into a clean saucepan (discard the vegetables) and keep hot. Taste and adjust the seasoning if necessary. Shred the lamb meat from the bone.
Step 3
To serve, divide the shredded lamb meat among 6 soup bowls. Gather the cucumber strips into 6 bundles and add one to each bowl, then pour over the hot stock and add a tablespoon of yogurt. Finish with a few mint sprigs and a grinding of black pepper. Serve immediately.
