Soupe au Pistou Simmered with Lamb Shanks

Soupe au Pistou Simmered with Lamb Shanks
Photo by Mark Thomas


  • 2 cups packed basil leaves, washed and dried
  • 2 cups peeled, seeded, and cubed butternut or other winter squash
  • 6 large cloves garlic, crushed
  • ½ lb. green zucchini (1 large), quartered lengthwise and sliced ¾ inch thick
  • 1 cup small or medium pasta (riso, ditalini, penne)
  • 1-½ lb. fresh green or yellow beans, or a mix
  • 2 to 3 Tbs. kosher or sea salt
  • + 10 more ingredients
    • 2-½ lb. ripe tomatoes (a mix of red and yellow if possible), peeled and coarsely chopped (about 6 cups)
    • 3 yellow onions, diced
    • 4 medium cloves garlic
    • 2 carrots, peeled and diced (about 1 cup)
    • 2 lamb shanks (about 2 lb. total)
    • 3 cups shell beans (if fresh, try half cranberry beans and half another white variety; if dried, try cannellini or other white runner variety)
    • 1/3 cup freshly grated Parmigiano-Reggiano
    • ½ cup extra-virgin olive oil
    • 2 tsp. kosher or sea salt
    • 2 Tbs. olive oil

If using dried beans, rinse and soak them overnight in cold water. Drain. Cover with cold water by 2 inches. Bring to a boil over medium heat, simmer 15 minutes, drain, and set aside. In a stockpot that’s wide enough to fit the lamb shanks on their sides (or a skillet), brown the shanks well in ...

View full recipe at Fine Cooking


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