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Lentil Lamb shank soup with Kabocha squash, apples, and carrots.

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4 from 1 review

  • Author: Sophia Feliciano
  • Total Time: 10 hours 20 minutes
  • Yield: 10 servings 1x

Description

A hearty and flavorful Lentil Lamb Shank Soup with Carrots, Apples, and Kabocha Squash, slow-cooked to perfection with herbaceous notes and a hint of sweetness.

Ingredients

Units Scale
  • 1/2 of a Kabocha squash or 1 acorn squash
  • 1 lamb shank
  • 4 carrots, roughly chopped
  • 2 apples, diced
  • 2 onions, diced
  • 1 head of garlic, roughly chopped
  • 1 bunch parsley
  • 1 bunch opal basil
  • 1 1/2 cups red wine
  • 1 cup dried lentils
  • 1 teaspoon dried oregano
  • 1 teaspoon juniper berries
  • Salt, to taste
  • Olive oil, for drizzling

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C).
  2. Salt the lamb shank generously and set aside.
  3. Cut the Kabocha squash in half and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with salt.
  4. Place the squash halves cut side down on a baking sheet and roast in the oven for about 30-40 minutes, or until the flesh is tender when pierced with a fork.
  5. In a large slow cooker, combine the roasted squash, lamb shank, carrots, apples, onions, garlic, parsley, opal basil, red wine, lentils, oregano, and juniper berries.
  6. Add enough water to cover the ingredients completely.
  7. Set the slow cooker to low and cook for 8-10 hours, or until the lamb is tender and the flavors have melded together.
  8. Before serving, remove the lamb shank, shred the meat, and return it to the soup. Discard any bones.
  9. Season the soup with additional salt to taste, if necessary.
  10. Serve hot, optionally with a dollop of goat cheese and a slice of buttery, toasted French baguette.

Notes

This soup pairs well with a dollop of goat cheese and a slice of buttery, toasted French baguette. You can also add rice or pasta to make it more filling. Store leftovers in the refrigerator for up to 3 days or freeze for longer storage. Use a modest red wine that you enjoy drinking, as it will enhance the flavor of the soup.

  • Prep Time: 20 minutes
  • Cook Time: 10 hours
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 10 grams
  • Sodium: 600 mg
  • Fat: 10 grams
  • Carbohydrates: 45 grams
  • Fiber: 8 grams
  • Protein: 25 grams
  • Cholesterol: 50 mg

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