The Visit
The Visit
Art Print

Buy at


WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Soup Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Soupe au Pistou Simmered with Lamb Shanks
Shop the best in French Cuisine at

“Of all the items on the menu, soup is that which exacts the most
delicate perfection and the strictest attention.”

~ Auguste Escoffier

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!







Courtyard in Provence
Courtyard in Provence
Art Print

Duvall, J.
Buy at










Stairway in Provence
Stairway in Provence
Art Print

Duvall, J.
Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Passageway in Provence
Passageway in Provence
Art Print

Duvall, J.
Buy at


La Belle Cuisine


Soupe au Pistou Simmered
with Lamb Shanks

Chez Panisse Cafe Cookbook
By Alice Waters and the Cooks of Chez Panisse,
1999, HarperCollins

Serves 6 as a main course

6 small lamb shanks
Salt and pepper
Olive oil
2 medium onions, sliced
1 large carrot, peeled and sliced
1 celery rib, sliced
14 garlic cloves, peeled and crushed
2 medium tomatoes, quartered
10 cups basic chicken stock
Bouquet garni: thyme, parsley and bay

 2 pounds fresh shell beans [Cranberry, Borlotto,
Dragon Tongue, etc.], shelled
1 pound romano beans, cut in 1/2-inch pieces
1 pound green beans, cut in 1/2-inch pieces
1 large bulb fennel, diced
2 carrots, diced
2 medium potatoes, diced
Extra-virgin olive oil
3 large onions, diced
2 small zucchini, diced
4 medium tomatoes, peeled, seeded,
and chopped
2 tablespoons chopped parsley
2 teaspoons chopped thyme
Optional: 1 cup cooked pasta, such as orzo,
mezzi tubetti, conchiglie, or orecchiette

2 tablespoons toasted pine nuts
3 garlic cloves
2 cups basil leaves
1/2 cup extra-virgin olive oil

Season the lamb shanks generously with salt and pepper, and refrigerate for several hours or overnight. Heat 3 tablespoons olive oil in a large, deep skillet over medium heat and brown the shanks. In a large enamelware Dutch oven, heat 2 tablespoon olive oil over medium heat and lightly sauté the onions, carrot, celery, and garlic. Add the tomatoes, chicken stock, and bouquet garni. Season to taste and bring to a boil. Add the lamb shanks in a single layer, cover, and reduce to a gentle simmer. Cook on the stovetop or in a 350-degree F. oven for 2 hours, or until quite tender.
While the lamb is braising, bring about 2 quarts of salted water to the boil. Add the shell beans and cook until just tender, about 30 minutes. Remove the beans and let them cool at room temperature. In the same boiling water, replenishing as necessary, one vegetable at a time, parboil the romano beans, green beans, fennel, carrots, and potatoes until just done, and spread them out to cool.
When the shanks are done, remove them from the broth and set aside. Strain the broth, discarding the braising vegetables. Let the broth settle, and skim any fat from the surface. Measure the broth, and add chicken stock, vegetable cooking liquid, or water to bring the quantity to 10 cups. Return
the shanks and the broth to the Dutch oven. Set aside.
Heat 3 tablespoons extra-virgin olive oil in a large sauté pan over medium heat and sauté the diced onion until soft and translucent, about 5 minutes. Add the zucchini and continue cooking for 3 or 4 minutes. Add the parboiled romano beans, green beans, fennel, carrot, and potato, stirring well to coat with oil. Add the tomatoes, shell beans, and chopped parsley and thyme. Season everything with salt and pepper and cook for 2 minutes more.
Bring the broth and lamb shanks to a simmer. Stir in the sautéed vegetables and cook gently for a few minutes. Taste the broth, adjust the seasoning, and stir in the pasta if using. (The soup can be cooled to room temperature at this point, refrigerated, and reheated the nest day.)
To make the pistou, pound the pine nuts and garlic with a pinch of salt in a mortar. Add a few basil leaves and continue to pound. Alternating basil and olive oil, continue pounding until a smooth paste is achieved. Stir in any remaining oil and season with salt and pepper. You will have about 1 cup of pistou. [Alternately, pistou can be made in a food processor, resulting in a different texture.]
To serve, heat the soup and ladle it into deep, wide soup plates, with a lamb shank in each. Swirl a heaping tablespoon of pistou into each serving.

Featured Archive Recipes:
Leek and Potato Pistou
Patricia Wells' Winter Pistou
White Beans with Pistou

Index - Soup Recipe Archives
Basic Stock Recipes
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: November 13, 2010.