Lamb Bone Soup

Step 1

Follow the link for the recipe. Add one meaty lamb bone at the beginning. Simmer it in the stock for 2 hours, take it out and remove the meat. Set the meat aside and return the meatless bone to the stock. Continue simmering for 4 hours for a more concentrated stock.

Step 2

If your lamb stock is already cooked, pour it into a pot, add the meaty bones and simmer them in the stock for about 2 hours or until the meat is tender. Remove the meat from the bone and set it aside. Use the stock and the shredded meat to make the soup. You can cook the meat in water as well, but use good quality stock to make the soup.

Step 3

Once the stock and the meat are cooked, make the soup.

Step 4

Chop the onions and the bacon (if necessary).

Step 5

Heat the oil in a large heavy-bottomed pot. Fry the bacon cubes and the chopped onion on medium-low heat for about 4 minutes.

Step 6

Add the chopped carrots, and garlic, stir well and cook for about 4 minutes. Add the peeled and cubed potatoes, caraway seeds, thyme, rosemary, bay leaves, chili. Stir well.

Step 7

Add the stock. Cook for about 10 minutes.

Step 8

In the meantime, chop the cabbage. Add cabbage and drained white beans to the pot. Cook for another 10 minutes or until the cabbage is cooked to your liking, it should not get mushy.

Step 9

Add the shredded meat and heat through for a few minutes.

Step 10

Adjust the taste with vinegar, Worcestershire sauce, salt, and pepper.

Step 11

Serve sprinkled with fresh parsley if desired.