Ingredients
| 100g dried chickpeas | |
| 100g dried beans such as borlotti or cannellini | |
| 4 tablespoons olive oil | |
| 2 lamb shanks (around 750g) | |
| 1 medium onion, finely chopped | |
| 2 cloves garlic, finely chopped | |
| 1 small leek, sliced | |
| 1 carrot, finely chopped | |
| 1 celery stalk, finely chopped | |
| 10g sage leaves | |
| 2 sprigs thyme | |
| 1 bay leaf | |
| 1 teaspoon chilli flakes | |
| 6 cups vegetable stock | |
| 100g (½ cup) farro or barley | |
| 3 cups finely shredded cavolo nero or kale |
I have come to realise that there are two types of people: those who believe soup makes a great dinner, and those who don’t. I firmly fall into the former camp and one of my favourites is the classic Kiwi ‘farm soup’; that is one that you make with old lamb bones and a packet of soup mix. It is hearty, nourishing and delicious. Here I have made a more refined version based on Tuscan bean soup, using lamb shanks so you get both tender meat and the flavour from the bones. I like to use dry pulses as they are cheaper, they taste better and they soak up all the flavours while they cook (the shanks take the same time anyway). But if you prefer, you can substitute two cans of drained beans or chickpeas along with the kale at the end of cooking.
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Instructions
| 1. | In separate bowls, soak the chickpeas and beans in water overnight. |
| 2. | Heat the oven to 160℃. |
| 3. | In a heavy-based saucepan, casserole or Dutch oven, heat 2 tablespoons of the olive oil over a high heat and brown the lamb shanks, then set aside. |
| 4. | Reduce the heat to medium, add the onions, garlic, leek, carrot and celery and cook for 10 minutes, until soft and translucent. |
| 5. | Drain the chickpeas and beans and add to the pot along with the lamb shanks, six sage leaves, the thyme, bay leaf, chilli flakes and stock along with 4 cups water. |
| 6. | Bring to the boil then cover and cook in the oven for 2 hours until the lamb is very tender. |
| 7. | Fish out the thyme and bay leaf and discard. Transfer the lamb shanks to a plate. |
| 8. | Add the farro to the soup, bring to the boil then reduce to a simmer and cook for 30 minutes. |
| 9. | While it cooks, shred the meat from the shanks and add back to the soup, discarding the bones. |
| 10. | Taste the soup and add salt and pepper to taste. Stir in the cavolo nero or kale and cook for a few minutes until tender. |
| 11. | Heat the remaining oil in a pan and fry the remaining sage leaves until crisp, draining them on a paper towel. |
| 12. | Serve in bowls with the fried sage leaves if liked and a drizzle of olive oil and some bread on the side. |
Recipes & food styling Fiona SmithFiona Smith / Photography Aaron McLeanAaron McLean / Styling Fiona LascellesFiona Lascelles