Lamb shank soup

Lamb shank soup


Warm up winter weeknights with this slow-cooker soup – its packed with warming spices and tender lamb shanks, plus its low-cal and gluten-free!

The ingredient of Lamb shank soup

  1. 2 teaspoons extra virgin olive oil
  2. 2 large (700g) French-trimmed lamb shanks
  3. 1 large brown onion, finely chopped
  4. 1 carrot, peeled, finely chopped
  5. 2 celery sticks, finely chopped
  6. 2 garlic cloves, crushed
  7. 2 teaspoons cumin seeds, crushed
  8. 2 teaspoons brown mustard seeds
  9. 2 teaspoons sweet paprika
  10. 1 teaspoon ground coriander
  11. 400g can diced tomatoes
  12. 400g can chickpeas, rinsed, drained
  13. 500ml (2 cups) Massel chicken style liquid stock
  14. 500ml (2 cups) water
  15. 100g trimmed silverbeet (about 1/2 bunch), chopped
  16. Natural yoghurt, to serve (optional)

The instruction how to make Lamb shank soup

  1. Heat half the oil in a large non-stick frying pan over high heat. Cook lamb for 1-2 minutes each side or until browned. Transfer to a large (6L) slow cooker.
  2. Heat remaining oil over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes or until soft. Add garlic, cumin, mustard, paprika and coriander. Cook, stirring, for 1 minute. Transfer vegie mixture to slow cooker. Stir in tomato, chickpeas, stock and water. Cover. Cook on low for 6 hours 30 minutes.
  3. Transfer lamb to a bowl. Once cool enough to handle, shred meat and discard bones. Return meat to slow cooker. Add silverbeet. Cover. Cook for a further 20 minutes. Season. Serve with yoghurt, if using.

Nutritions of Lamb shank soup

fatContent: 269.353 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 16 grams carbohydrates
cholesterolContent: 24 grams protein

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