Knuckle of Lamb and Tomato Soup

Serve this substantial mam dish soup with plenty of crusty bread.

3 lamb’s knuckles, each sawn into

2 pieces

4 peppercorns

½ teaspoons salt large bouquet garni, consisting of

8 parsley sprigs,

2 thyme sprays and

2 bay leaves tied together

1 onion, halved

1 oz. butter

1 onion, finely chopped

1 garlic clove, chopped

1 tablespoon flour

2 lb. canned peeled tomatoes, drained and coarsely chopped

1 teaspoon dried basil and discard the remainder.

In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the chopped onion and garlic and fry, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown.

With a wooden spoon, stir in the flour. Cook, stirring constantly, for 2 minutes.

Remove the pan from the heat and stir in the reserved cooking liquid. Return the pan to the heat and add the tomatoes, basil, the remaining salt and the pepper. Bring the mixture to the boil, stirring constantly.

Reduce the heat to low and add the knuckle meat. Simmer gently for 10 minutes, or until the meat is heated through.

Remove the pan from the heat and pour the soup into a warmed soup tureen or individual soup bowls.

Serve at once.

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