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We hope you got benefit from reading it, now let’s go back to hearty lamb shank soup recipe. To make hearty lamb shank soup you only need 12 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Hearty Lamb Shank Soup:
- You need 3 tbsp oil
- You need 4 Lamb Shanks
- Prepare 2 onions, peeled and chopped
- Provide 2 clove garlic, roughly chopped
- You need 2 celery stalks sliced
- Get 2 carrots chopped
- Take 1 small parsnip, chopped
- You need 1 tbsp rosemary ,chopped
- Prepare 8 cup beef stock
- You need 1 salt and pepper to taste
- Get 2 can cannellini beans
- Use 1 cup frozen peas
Instructions to make Hearty Lamb Shank Soup:
- Heat 1 tablespoon of the oil in a large frypan over a moderate heat and brown the shanks all over.
- Heat the remaining oil in a saucepan and gently cook the onions, garlic, celery,parsnip and rosemary until the onion is tender but not coloured.
- Remove the shanks from the frypan and add them to the vegetables in the saucepan. Pour over the beef stock, season with salt and pepper, simmer covered, for 1 1/2 hours until the meat is falling off the bones.
- Set the soup aside to cool. Skim any excess fat off the surface and flake the meat from the shanks, discarding the fat but leaving the bones, if you wish.
- Reheat the soup and add the beans and peas and simmer for 20 minutes before serving.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to help stop harmful germs from spreading and growing. It is possible to take some steps to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food like meat, poultry and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands disperse bacteria more readily. Maintain worktops clean
Before you begin preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you will want to wash them thoroughly.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as fish, poultry and vegetables may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, bread and fruit. That is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the meals won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed completely first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and shop on the bottom shelf of this fridge, where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to be sure everything you are going to use was stored properly (according to some storage directions ) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that state how long you may keep the food and whether it must go in the refrigerator.
This sort of food often has particular packaging to keep it fresh for longer. But it is going to go off quickly once you’ve opened it. For example, you may see’eat in two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, because it might contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than safety. When this date runs out, it does not indicate that the food will be harmful, but its own flavour, texture or colour may start to deteriorate.
Following this date, that the quality of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and could make you ill.
If your plan is on using a egg after its best before date, make certain that you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are solid, like in a cake or as a walnut.
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