Give yourself some time with this Eggplant Lamb Paleo Soup, it’ll take a while but I guarantee the flavors are worth the wait!
Looking back, these photos probably don’t do the amazing flavor this soup has, justice. So you’ll just have to take it at my word. THIS. SOUP. IS. AMAZING.
Before we left on our road trip to Florida, I was trying to get rid of all the food in my refrigerator. In the process, I didn’t buy any new foods and when I opened the freezer to look at what I had left, that’s when I decided to cook my last lamb shank.
Where to Find Grass-fed Lamb Shanks
I recommend Lava Lake Lamb or U.S. Wellness Meats if you don’t have local access to grass-fed lamb. Both of these online retailers carry grass-fed lamb as easy alternatives that will deliver right to your door.
And if you’re near, Chicago check out Standard Market or our farmers Eric & Sam at Nature’s Choice Farm. Plus, sometimes Whole Foods will even carry it in the freezer section so that’s another option.
Speeding Up The Process
Most cuts of lamb require them to be cooked slow and low. Meaning low heat for a long period of time. Think slow cooker or braising meat in a covered dish for several hours in the oven.
If you’d like to speed this soup up a bit, I highly recommend you cook the lamb shanks in a pressure cooker while getting the rest of the ingredients going in a large pot on the stovetop at the same time.
To cook the lamb shanks in the pressure cooker brown the shanks in the pot over medium heat. Season with sea salt and add enough water to cover then add the lid, increase the heat to medium-high and bring to pressure. Once at pressure reduce the heat to medium and cook for 20-30 minutes at pressure. Meanwhile continue following the directions below for preparing the soup at the same time.
To Blend Or Not To Blend
Originally I intended this soup to be a smooth paleo cream soup which is why I used my blender, as stated in the recipe below. However, if you don’t have a blender or immersion blender you can absolutely serve this unblended.
I recently prepared this soup again and didn’t have access to a blender. I cooked the lamb in my pressure cooker to speed things up and served the soup as is and it was just as fabulous as the first time I made it. :)
