Your cart is empty.
Sub Total
£0.00
A delicious soup, perfect for autumn & winter.
Place the gammon shank/bacon ribs in a saucepan and cover with cold water. Bring to the boil and simmer for 2 hours.
Grill 6 pieces of bacon until extra crispy, remove from the grill and leave to cool. Once cooled cut into small crumb-like pieces for garnish.
When the gammon shank/bacon ribs have been cooking for approximately 1 hour – In a separate saucepan bring 1 pint of water to the boil and add carrots, leek, celery & garlic. Cook for 15-20 minutes until the vegetables are soft, then add the red lentils. Stir every 15 minutes.
Once the meat is tender, remove the joint and place onto a chopping board removing any skin, fat and bones. Then shred the meat into the saucepan containing the vegetables & lentils. Add half of the water from the saucepan that cooked the gammon shank/bacon ribs & stir.
Season to taste with pepper (no salt is needed).
Serve with your bacon crumbs on top and a side of crusty bread & butter.
Enjoy
Longer cooking time - 4 hours 20 minutes
Place the gammon shank/bacon ribs into the slow cooker and cover with boiled water. Put the slow cooker on high and simmer for 2 hours.
Grill 6 pieces of bacon until extra crispy, remove from the grill and leave to cool. Once cooled cut into small crumb-like pieces for garnish.
Once the meat is tender, remove the joint and place onto a chopping board removing any skin, fat and bones. Then shred the meat back into the slow cooker. Remove 1 – 2 cups of the water that the gammon shank/bacon ribs was cooked in and replace with fresh water.
Add carrots, leek, celery, garlic & red lentils. Let it cook for a further 2 hours, stirring every 25-35 minutes.
Season to taste with pepper (no salt is needed).
Serve with your bacon crumbs on top and a side of crusty bread & butter.
Enjoy
