Ingredients

• 800 g lamb shoulder
• 1 piece onion
• 2 piece carrots
• 2 piece celery stalks
• 2 tbsp tomato paste
• 3 piece bay leaves
• 1 bunch fresh parsley
• 4 clove garlic cloves
• 3 tbsp olive oil
• 2 kg water
• 2 tsp salt
• 1 tsp black pepper
• 1 piece lemon

Instructions

1. Prepare the lamb

   Cut lamb shoulder into 3cm chunks, removing excess fat but keeping some for flavor. Heat olive oil in a large pot over high heat for 2 minutes until shimmering. Add lamb pieces and sear for 8-10 minutes, turning occasionally until all sides are golden brown. Do not overcrowd the pot or the meat will steam instead of brown.

2. Add aromatics

   Reduce heat to medium and add diced onion and minced garlic to the pot. Cook for 4-5 minutes until onion becomes translucent and fragrant. Add tomato paste and stir for 1-2 minutes until it darkens slightly and becomes aromatic. Do not let the garlic burn or it will make the soup bitter.

3. Start the broth

   Pour in water to cover the lamb by 5cm and add bay leaves, salt, and black pepper. Bring to a boil over high heat for 3-4 minutes, then reduce to low heat and simmer covered for 1.5-2 hours until lamb is fork-tender and easily shreds. Do not boil vigorously or the broth will become cloudy.

4. Add vegetables

   Cut carrots and celery into 1cm pieces. Add them to the pot and cook over medium-low heat for 25-30 minutes until vegetables are tender but not mushy. The soup should gently bubble around the edges. Do not add vegetables too early or they will become overcooked and lose their texture.

5. Final seasoning

   Remove bay leaves and taste for seasoning, adjusting salt and pepper as needed. Finely chop fresh parsley and stir half into the soup. Cook for 2-3 minutes over low heat to let flavors meld. Do not add lemon juice yet as it will make the soup cloudy during cooking.

6. Serve hot

   Ladle soup into bowls and garnish with remaining fresh parsley. Serve immediately with lemon wedges on the side for squeezing over each portion. The soup should be steaming hot with tender lamb and vegetables in clear, flavorful broth. Do not let the soup sit too long or the vegetables will continue cooking and become soft.

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