Hotch potch - lamb and vegetable summer soup

4
3 hours

Ingredients

  • 1 lamb shank
  • 2 bay leaves
  • 1 bunch of flat-leaf parsley, plus a little more chopped for garnish
  • 1 1/2 tsp salt
  • 1 turnip, (small new season, or swede if outside of Scotland), diced
  • 4 small onions, (new season) roughly chopped
  • 4 carrots, small, chopped
  • 10 broad bean pods, shelled and skinned
  • 10 pea pods, shelled (or 2 handfuls frozen)
  • 2 handfuls of lettuce, shredded (little gem, oak leaf or similar bright green leafy variety)

Method

1
In a large pan, cover the lamb shank with 2 litres of water. Add the salt, bay leaves and parsley. Cover with a lid and over a medium heat, bring to the boil. Simmer for 2-2 1/2 hours until the meat is ready to fall off the bone
2
Remove the meat from the pot and set aside. Add in the onions and turnip, bring to the boil again, then simmer for 10 minutes
3
Add the carrots and simmer for a further 10 minutes followed by the peas, broad beans and lettuce. Warm through for a further 3 minutes
4
Meanwhile discard the skin and bone from the lamb and chop the meat roughly. Add into the soup, check for seasoning, stir through the chopped parsley and serve