Soupe au Pistou with Lamb Shanks
2 lamb shanks
2 tbsp olive oil
2 tbsp Salt
6 cloves crushed garlic
1 kg tomatoes – peeled and coarsely chopped
2 cups peeled and cubed butternut
3 diced onions
2 diced carrots
2 sliced courgettes
500g green beans - sliced
3 cups tinned cannellini beans
1 c small pasta – orzo, riso etc.
4 cloves garlic
2 tsp salt
2 cups basil leaves
1/3 c grated parmigiano
½ c olive oil.
In a large stockpot or pressure cooker, heat the olive oil and brown the lamb shanks. Add about 1 litre of cold water and bring to the boil, with the lid off. Thoroughly skim the foam off the surface.
Add the salt, garlic and about a 1/3 of the tomatoes. Cover and cook (pressured about 30 minutes, unpressured about 50 minutes).
Add the butternut, onions, carrots, green beans, courgettes, remaining tomatoes, and cannellini beans. Bring back to the boil, covered, and cook (pressured about 30 to 45 minutes, unpressured about 2 hours). The lamb should be tender.
Remove the lamb shanks and pull the meat off the bone. Cut the meat into small pieces and return to the soup. Check seasoning. The soup should have a velvety texture.
While this is happening, make the pistou. Place the garlic, salt, basil and Parmigiano into a food processor and blitz for a few seconds. Slowly add the olive oil to bind the sauce.
When you are ready to serve the soup, bring the soup to the boil and add the pasta. Cook for about 10 minutes until the pasta is tender.
Serve with a dollop of the pistou.