Ab-Goosht--Persian Lamb Shank Soup
Persian Cooking: A Table of Exotic Delights by Nesta Ramazani
3 quarts water
2 lamb shanks
1/2 cup dried navy beans
1/2 cup dried chickpeas
1 can (15 oz) tomatoes
2 large onions, sliced
1 package dehydrated onion soup
2 tsps salt
2 tsps turmeric
1/4 tsp pepper
2-3 large potatoes
Bring the water to a boil in a large pot. Add all the ingredients except the potatoes; lower the heat and simmer for 2 hours. Peel the potatoes, quarter, and add to the soup. Cover again and simmer 30 minutes longer, or until the potatoes are done. The book notes that "If desired, the meat, beans, chickpeas and potatoes may be removed from the soup, the meat boned; and all these ingredients mashed to a pulp, known as goosht-e koobideh (forcemeat). This may be served separately with hot bread".
Results: A good, hearty soup with nice flavor from the turmeric and simmering the lamb shanks in the broth. I ended up cutting the potato in smaller pieces, rather than quartering them. I imagine if you are not a lamb fan, you could substitute beef, or leave out the meat entirely, increase the tomatoes and add some more veggies and make it a vegetable-based (ash) soup.