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Lamb shank soup
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Prep Time:
15 minutes
Cook Time:
420 minutes
Total Time:
435 minutes
Cozy up with this flavor-packed slow-cooker lamb soup, perfect for chilly winter nights. It's healthy, gluten-free, and bursting with warming spices.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 700g lamb shank
  • 1 large brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp cumin seeds, crushed
  • 2 tsp brown mustard seeds
  • 5.00 gm sweet paprika
  • 1 tsp ground coriander
  • 400g can diced tomatoes
  • 400g can Chickpeas, rinsed, drained
  • 500ml (2 cups) chicken style liquid stock
  • 500ml (2 cups) water
  • 100g trimmed silverbeet (about 1/2 bunch), chopped
  • Natural yoghurt, to serve (optional)
Instructions:
  • In a large non-stick frying pan, heat half of the oil over high heat. Sear lamb for 1-2 minutes on each side until golden brown. Then, transfer the lamb to a large (6L) slow cooker.
  • In a pot, heat the rest of the oil over medium heat. Sauté onion, carrot, and celery until soft for about 5 minutes. Add garlic, cumin, mustard, paprika, and coriander. Cook and stir for 1 minute. Transfer the vegetable mixture to a slow cooker. Add tomato, chickpeas, stock, and water. Cover and cook on low for 6 hours and 30 minutes.
  • Place the lamb in a bowl. Once it has cooled down, shred the meat and remove the bones. Put the shredded meat back in the slow cooker, then add the silverbeet. Cover and cook for an additional 20 minutes. Season to taste and serve with yogurt if desired.

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