Lubia ia a fantastic stew made of lamb, tomatoes and green beans. Greece and Lebanon both claim it as their own and who am I to argue with either one. Wherever it comes from, it’s yummy goodness.

  • Lamb Shank (approximately 1 pound)
  • 1/4 cup olive oil
  • 1 cup diced onions
  • 4 whole cloves garlic
  • 10 roma romatoes (or equivalent of other tomatoes)
  • 1.5 pounds of green beans, fresh or frozen
  • 2 TBSP turmeric
  • 1 TBSP oregano
  • salt and pepper to taste
This is one of the simplest soups. Soften some onions and garlic in about 1/4 cup of olive oil. Add the turmeric and oregano. Add the lamb shank and sear the outside. Add water until the shank is nearly covered. Trim the top of the tomato and add to the pot in big chunks. Romas cut in half, larger tomatoes in quarters. Bring to a rolling boil. Cover and let simmer for an hour. Pull out the lamb shank and cut the meat off the bone (it should slip right off) and cut into cubes. Put back in the pot. Add green beans. Cover and cook for 15 more minutes. Add salt and pepper to taste and serve. Makes about 30 cups of soup for 30 1 cup servings. Freezes well.

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