Ingredients with Measurements:
- 2 lbs lamb shoulder, bone-in and cut into 1-inch pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup canned diced tomatoes
- 4 cups chicken broth
- 1 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add lamb pieces and cook until browned on all sides, about 5-7 minutes.
3. Remove lamb from pot and set aside.
4. Add onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
5. Add zucchini and canned tomatoes to the pot and cook for another 5 minutes.
6. Return lamb to the pot and add chicken broth, water, salt, black pepper, and red pepper flakes.
7. Bring soup to a boil, then reduce heat to low and simmer for 1-2 hours, or until lamb is tender.
8. Stir in chopped parsley and basil.
9. Serve hot, topped with grated Parmesan cheese.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 10g
Protein: 35g
Sodium: 1200mg
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or pork shoulder.
- Chicken broth can be substituted with vegetable broth or beef broth.
- Zucchini can be substituted with yellow squash or eggplant.
Variations:
- Add 1 cup of cooked white beans for extra protein and fiber.
- Substitute fresh thyme or oregano for the parsley and basil.
- Add 1 cup of cooked pasta or rice for a heartier soup.
Tips and tricks:
- Browning the lamb before adding it to the soup adds extra flavor.
- Use a sharp knife to cut the vegetables into even-sized pieces for even cooking.
- If the soup is too thick, add more water or broth to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat until heated through.
Presentation ideas:
Serve soup in individual bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
Garnish with a sprig of fresh parsley or basil.
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, simmer it for longer to reduce the liquid.
- If the soup is too salty, add more water or broth to dilute it.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Pecora Grossetana is a breed of sheep that is native to Tuscany, Italy. This soup is a traditional Tuscan dish that features lamb and vegetables.
Flavor profiles:
This soup has a savory and slightly spicy flavor from the lamb and red pepper flakes, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve this soup as a main course for a cozy winter dinner.
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Region: Italian