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Moroccan lamb shank and lentil soup
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Hearty winter soup - a fulfilling meal.
Ingredients:
  • 4 lamb shanks, trimmed of excess fat
  • 1 brown onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 1 celery stalk, trimmed, finely chopped
  • 15.00 gm Moroccan spice mix
  • 250.00 ml tomato passata
  • 1 litre chicken style liquid stock
  • 375.00 ml dried soup mix, rinsed
  • Chopped fresh parsley leaves, to serve
  • Crusty bread, to serve
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, brown the lamb in batches for about 5 minutes. Transfer to a plate.
  • Lower the heat to medium and toss in the onion, carrot, and celery. Sauté for 5 minutes until tender. Mix in the spice blend. Pour in the passata, stock, and 2 cups of cold water. Put the lamb back into the pan along with any juices. Bring it to a boil, then lower the heat and simmer covered for 1 hour.
  • In a pan, combine soup mix and 1 cup of cold water. Cover and cook for 1 hour or until lamb is tender. Remove shanks, discard bones and fat, then roughly chop the meat. Return meat to the soup. Stir often and cook for another 15 minutes or until heated through. Sprinkle with parsley and serve with crusty bread.

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