Lamb And Black-Eye Pea Soup - cooking recipe

Ingredients

2 cups black-eye peas
2 medium red peppers, quartered and seeded
1 tbsp olive oil
3 1/3 lbs lamb shanks, trimmed
1 medium onion, coarsely chopped
2 cloves garlic, quartered
2 medium carrots, coarsely chopped
2 sticks celery, coarsely chopped
2 tbsp tomato paste
1 cup red wine
1 tbsp chopped fresh cilantro

Preparation

Place peas in medium bowl. Cover with water and soak overnight; drain. Cook in saucepan of boiling water, uncovered, for 1 hour 15 mins, or until tender. Drain.
Preheat the broiler. Broil peppers, skin side up, until skin blackens. Cover with plastic wrap for 5 mins. Peel off skins; chop finely.
Heat oil in a large saucepan on high heat. Cook lamb, in batches, until browned all over. Remove from pan. Add onion and garlic to pan; cook, stirring, until onion has softened. Add carrots and celery; cook, stirring, for 2 mins. Add tomato paste and wine. Bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins.
Add lamb and 3 1/2 quarts water to pan and bring to a boil on high heat. Reduce heat to low; simmer, uncovered, for 2 hours, skimming occasionally. Strain through a muslin-lined strainer into a large bowl. Reserve lamb and stock; discard solids.
Remove lamb meat from shanks and discard bones. Shred lamb.
Return soup stock to same cleaned pan with peas, lamb and peppers. Stir on medium heat until heated through. Just before serving, stir in cilantro.