This moroccan style soup is full of lots of spices and hearty ingredients that will warm you up and fill you up.
Serves66
Cook time2 hr 25 mins2 hour 25 minutes
Prep time10 mins10 minutes
Ingredients
2 tsp olive oil
2 Coles Australian Lamb Shanks
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
1 tbs Moroccan seasoning
400g can diced tomatoes
4 cups (1L) chicken stock
180g McKenzie’s Soup Mix
1/4 cup (50g) long-grain rice
1 cup (150g) frozen broad beans, thawed, peeled
Coriander leaves, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in large saucepan over medium-high heat. Add lamb and cook, turning occasionally, for 5 mins or until browned. Transfer to a plate.
Step 2
Add onion, carrot, celery and garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Add the seasoning and stir for 1 min or until fragrant. Return lamb to pan with tomato, stock and soup mix. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 2 hours or until lamb is falling off the bone.
Step 3
Transfer lamb to a heatproof bowl. Add rice to the soup. Cook, uncovered, for 10 mins.
Step 4
Meanwhile, use 2 forks to coarsely shred the lamb, discarding the bones.
Step 5
Add lamb and broad beans to the soup. Cook for 2 mins or until heated through. Season.
Step 6
Divide the soup among serving bowls. Sprinkle with coriander.
This moroccan style soup is full of lots of spices and hearty ingredients that will warm you up and fill you up.
Method
Step 1
Heat oil in large saucepan over medium-high heat. Add lamb and cook, turning occasionally, for 5 mins or until browned. Transfer to a plate.
Step 2
Add onion, carrot, celery and garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Add the seasoning and stir for 1 min or until fragrant. Return lamb to pan with tomato, stock and soup mix. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 2 hours or until lamb is falling off the bone.
Step 3
Transfer lamb to a heatproof bowl. Add rice to the soup. Cook, uncovered, for 10 mins.
Step 4
Meanwhile, use 2 forks to coarsely shred the lamb, discarding the bones.
Step 5
Add lamb and broad beans to the soup. Cook for 2 mins or until heated through. Season.
Step 6
Divide the soup among serving bowls. Sprinkle with coriander.
