What is a lamb's stop soup?

Shanks of and lamb is one of the least valued cuts of young sheep meat, consisting of upper legs and part of the shoulder or rump. However, this does not mean that they are not used in gourmet cooking. Due to their toughness, some of them suppress these stopwatch and create osso bucco with a combination of vegetables and aromatic sauce. Others go further with similar ingredients by creating a lamb of the soup, which serves the same mission to fall directly from the bone.

The formation of a lamb soup can be easier than the production of osso bucco , or it can be equally time consuming. It depends on the adherence to the recipe. One comes from the Middle East and uses a single pot of boiling onions. Another is European, with stewing before immersed in soup formulated with wine, animal stock and tomatoes.

To make the Persian style lamb of soup, called ab-goosht , a pot of onion supplies is brought to boil with salt, pepper, foreign, beans, lambs, turmeric and nAskaled onions and tomatoes. This mixture is then immersed for two hours before pieces of potatoes peel off in the last half -hour cooking. Some chefs cancel lamb traces before serving; Others leave the bones for dinner to do what they want with them. The soup can be served robust or gently puree.

It also means to manage the European method of making this stew meat also means to handle the inputs osso bucco . This lamb soup includes ties of meat to keep it on the bones, dry horizification of salt and pepper and then hosted slightly through relatively high heat. After postponing the stopwatch, the heat is reduced to medium and vegetables such as carrots, onions, celery and garlic, into the same pan until caramelized. Tomato paste, red or white wine, then the stopwatch and stock follow the vegetables in a pot for at -the -time covered cooking, turn the stopwatch and mix the broth sporadically.

Another common addition toEM of this steamed meat is a bag of gremolaata , a herb mixture of garlic, parsley and lemon peel, which is removed before service. The case then opens and is used to decorate the soup bowls. Other common herbs are thyme, cloves, rosemary and bay leaves. The main difference between this steamed and osso bucco is the amount of stocks and wine used, which makes lamb soup more intensely tasty lambs and vegetables soaked in sauce.