It happens to be cold and wet outside and you want something to warm you up and make you feel good.
That’s easy! Grab some lamb shanks and some turnip greens and get them going on the stove.
Did you ever eat the bone marrow of a lamb shank? You can pull it out with a knife and eat it as is or on a piece of bread. Try it and let me know! (just wait until it is thoroughly cooked!)
- 4 lamb shanks
- Turnip greens (with the turnips attached or not)
- 2 lemons
- a bunch of cilantro (2 ounces)
- 6 cloves of garlic, mashed with a teaspoon of salt
- olive oil, as needed
- one or two large sweet potatoes or a bag of carrots (1 pound)
- 1 large onion
- Rub the lamb shanks with a cut lemon; sprinkle with salt, pepper and the spices of your choice (I used cinnamon, allspice and paprika)
- Heat a teaspoon of olive oil in the pot and brown the lamb shanks all around. Add the onion and cover the lamb shanks with water and a bay leaf and a couple of cloves of garlic. Cook on a slow simmer till the meat falls off the bone. Remove cartilage and fat from the pot.
- Bring back to a simmer and add the turnip greens, previously washed and cut in large chunks. Simmer for one hour or longer, adding to the pot some turnips and (or) carrots (or) sweet potatoes cut in chunks.
- At the end of cooking, swirl 1/4 cup of previously prepared cilantro pesto in the soup. Serve with lemon quarters.
To make the cilantro pesto:
- 1 bunch of cilantro, leaves cut and chopped
- 8 to 12 cloves of garlic, mashed with some salt in a mortar
- olive oil
Heat some olive oil in a small skillet; add the mashed garlic and chopped cilantro; stir the mixture with a wooden spoon for a few seconds until fragrant; do not let it color. Turn off the heat and reserve.
TIP: Can freeze the unused portion for a few months, covered in a thin layer of olive oil.
This is the same soup, served over basmati rice flavored with turmeric and cumin.
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