Maltese lamb brodo.
Cook time: 1 hour 40 min | Prep time: 20 mins | Serves: 6
Ingredients.
2 lamb shanks
1 onion, diced into 1cm pieces
2 carrots, diced into 2cm pieces
2 celery sticks plus leaves, diced into 1cm pieces
1 tablespoon tomato paste
4 chat potatoes, cut into 1/4’s
2 tablespoons of salt
2 zucchini, diced into 2cm pieces
Optional
1/2 cup white medium-grain rice
Garnish
Tuscan kale
Aleppo pepper
Method.
1. Fill a large pot with 5 litres of water. Place on medium to high heat on the stovetop. Add your lamb shanks and bring them up to a light simmer.
2. Simmer for 30 minutes, scooping off the impurities that come to the surface. Add onion, carrots, celery and tomato paste when the water is clear of impurities. Lightly simmer on low to medium heat for 40 minutes with the lid on.
3. Add potatoes, salt and another 500ml of water. Simmer on low for 20 minutes or until lamb shank meat is tender to pull away from the bone.
4. Add the chopped zucchini (if you are using rice, add it with the zucchini ) and lightly simmer for another 10-15 minutes until the rice is cooked.
5. Taste the broth for seasoning and add accordingly. Take off the heat. Remove lamb shanks and shred them with a fork. Return meat to the broth and serve. You will have 3 litres of soup.
NOTES:
The flavours will intensify the next day. So I try to make it the day before I want to serve it.
If you add too much salt, or it’s too thick, add water to dilute.
