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Lamb shank and quinoa soup

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Fill up with this warming lamb shank and quinoa soup. Filled with spices and veggies, this hearty dish is perfect for the cooler weather.

  • Serves4
  • Cook time2 hour 30 minutes
  • Prep time20 minutes
Lamb shank and quinoa soup

Ingredients

  • 1 tbs olive oil
  • 4 (about 1.2kg) Coles Australian Lamb Shanks, French-trimmed
  • 1 brown onion, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery stalks, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1L (4 cups) chicken stock
  • 1 cup (200g) quinoa
  • 150g baby spinach
  • 2 tbs lemon juice
  • crusty bread, 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

  1. Step 1

    Heat the oil in a large saucepan over medium-high heat. Add the lamb and cook, turning, for 10 mins or until browned all over. Transfer to a plate.

  2. Step 2

    Add onion, carrot, celery and garlic to the pan. Cook, stirring, for 5 mins or until vegetables soften. Add cumin and coriander. Cook, stirring, for 1 min or until fragrant.

  3. Step 3

    Add stock and 2 cups (500ml) water and bring to the boil. Return lamb to the pan. Reduce heat and simmer, covered, for 2 hours.

  4. Step 4

    Remove pan from heat. Remove lamb shanks from soup. When lamb is cool enough to handle, remove and coarsely chop meat. Discard excess fat and bones. Skim excess oil from the soup.

  5. Step 5

    Return lamb to the pan. Add the quinoa. Simmer, uncovered, for 12 mins or until quinoa is tender and cooked through. Add spinach and lemon juice. Cook for 2 mins or until spinach wilts.

Lamb shank and quinoa soup

Lamb shank and quinoa soup
  • Serves4
  • Cook time2 hour 30 minutes
  • Prep time20 minutes
Ingredients
  • 1 tbs olive oil
  • 4 (about 1.2kg) Coles Australian Lamb Shanks, French-trimmed
  • 1 brown onion, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery stalks, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1L (4 cups) chicken stock
  • 1 cup (200g) quinoa
  • 150g baby spinach
  • 2 tbs lemon juice
  • crusty bread, to serve
    Description

    Fill up with this warming lamb shank and quinoa soup. Filled with spices and veggies, this hearty dish is perfect for the cooler weather.

    Method

    1. Step 1

      Heat the oil in a large saucepan over medium-high heat. Add the lamb and cook, turning, for 10 mins or until browned all over. Transfer to a plate.

    2. Step 2

      Add onion, carrot, celery and garlic to the pan. Cook, stirring, for 5 mins or until vegetables soften. Add cumin and coriander. Cook, stirring, for 1 min or until fragrant.

    3. Step 3

      Add stock and 2 cups (500ml) water and bring to the boil. Return lamb to the pan. Reduce heat and simmer, covered, for 2 hours.

    4. Step 4

      Remove pan from heat. Remove lamb shanks from soup. When lamb is cool enough to handle, remove and coarsely chop meat. Discard excess fat and bones. Skim excess oil from the soup.

    5. Step 5

      Return lamb to the pan. Add the quinoa. Simmer, uncovered, for 12 mins or until quinoa is tender and cooked through. Add spinach and lemon juice. Cook for 2 mins or until spinach wilts.