Tomato Soup with Lamb and Rice
Recipe type: Soup
Cuisine: Middle Eastern
  • 2 lamb shanks (can substitute beef)
  • Water or stock (chicken or beef), just enough to cover the shanks
  • 1 cup long grain rice
  • 1 pound of ripe tomatoes, crushed (can substitute 1-28 oz. can of whole plum tomatoes, crushed)
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1⁄2 teaspoon cayenne (optional)
  • Kosher salt and freshly cracked black pepper, to taste
  1. Place the shanks in a large heavy- bottomed pot. Add enough water to just cover the shanks. Bring to a boil, then immediately reduce heat to medium or medium-low to maintain a simmer. Cover and simmer until tender, about 1 hour. Skim and discard any fat that accumulates.
  2. Stir in the rice and the spices and cook for 20 minutes. Add the tomatoes, season with salt and pepper, and simmer for about 20 minutes.
Recipe by The Catholic Foodie at