Monday, January 31, 2011

Shanks for the Memories (two meals)

Makes 8 servings (double recipe to make one for the freezer)

2 tsp olive oil
1 1/2 cups chopped onions
1 cups each chopped celery and chopped carrots
2 tsp minced garlic
1 tbsp minced fresh thyme or 2 tsp dried
1/2 tsp dried oregano
7 cups chicken broth
About 2 pounds of meaty smoked ham shank or ham hock
1 cups dried lentils
1 cups dried green split peas, rinsed
2 bay leaves
1/2 tsp freshly ground black pepper
1/4 cup fresh parsley (or 4 tsp dried)
1 tbsp balsamic vinegar
salt to taste

1. Heat olive oil in a large, non-stick soup pot over medium high heat.  Add onions, celery, carrots, and garlic.  Cook and stir until vegetables begin to soften, about 6 minutes.  Add thyme and oregano and cook 1 more minute.

2.  Add remaining ingredients, except parsley, vinegar, and salt.  Bring soup to a boil.  Reduce heat to low.  Cover and simmer for 1 hour.

3.  Remove ham shank from soup.  Puree half the soup in a blender or food processor and return to pot with remaining soup.  Cover to keep hot.  Cut meat from ham shank (this part's a little fussy) and return meat to pot.  Discard bone.  Stir in parsley and vinegar.  Taste soup and add more pepper and a bit of salt, if desired.

*Make 2 batches and freeze one in an airtight container for up to three months.  Thaw completely and heat through to eat.

Recipe taken from 

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