Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------SOUP---------------------------------
2 tb Light-tasting olive oil 2 c Water
1 c Chopped celery 1 lb Lamb shanks
1 c Chopped onion 1 lb Dried navy beans
2 ts Minced garlic 2 ts Fresh lemon juice
2 ts Dried sage Salt
6 c Chicken stock or broth Freshly ground pepper

--------------------------GARNISH-------------------------------
3 lg Plum tomatoes; shells only, 1/4 c Fresh basil leaves
- cut into 1/4-in dice - cut into fine julienne

HEAT OIL in 4-quart pot. When hot, add celery, onion, garlic and
sage. Cook until onion is softened, about 5 minutes. Add stock or
broth and water. Bring to a boil. Add lamb and beans. Bring to boil
again. Simmer, covered, 2 hours, stirring occasionally. Use slotted
spoon to remove lamb. When cool enough to handle, remove meat from
bone. Cut meat into 1/3-inch dice. Puree 2 cups beans with 1 cup soup
liquid until smooth. Return meat and pureed mixture to pot. Stir well
to combine. Add lemon juice and season to taste with salt and pepper.
Can be made ahead and refrigerated as long as 3 days or frozen.
Reheat gently, thinning with water as needed. Adjust seasoning and
lemon juice. To serve, garnish with tomato and basil.

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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