Slow-cooked lamb shanks melt off the bone in this fabulous Moroccan-style soup.
Serves44
Cook time1 hr 55 mins1 hour 55 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
4 (1.2kg) Coles Australian Lamb Shanks
1 brown onion, chopped
1 stick celery, chopped
1 carrot, peeled, chopped
1 garlic clove, crushed
1 tbs Moroccan seasoning
400g can diced tomatoes
2 cups (500ml) chicken stock
1 cinnamon quill
400g can chickpeas, drained, rinsed
1/4 cup coriander leaves, coarsely chopped
Crusty bread, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large stock pot or saucepan over medium-high heat. Season lamb shanks with salt and pepper. Cook lamb shanks for 5 mins or until browned all over. Remove to a plate.
Step 2
Heat remaining oil in the same pot or pan over medium heat. Add onion, celery and carrot. Cook for 5 mins or until softened. Add garlic and Moroccan seasoning and cook for 1 min or until aromatic. Return lamb along with tomatoes, stock, 3 cups (750ml) water and cinnamon. Bring to the boil. Reduce heat to low, cover and cook for 1 hour 45 mins or until lamb is tender and falling off the bone.
Step 3
Remove lamb shanks to a plate. Once cool enough to handle, shred meat and return to the soup along with chickpeas and coriander. Season with salt and pepper. Cook for 5 mins or until soup is heated through. Remove cinnamon quill. Ladle into bowls and serve with crusty bread.
Slow-cooked lamb shanks melt off the bone in this fabulous Moroccan-style soup.
Method
Step 1
Heat half the oil in a large stock pot or saucepan over medium-high heat. Season lamb shanks with salt and pepper. Cook lamb shanks for 5 mins or until browned all over. Remove to a plate.
Step 2
Heat remaining oil in the same pot or pan over medium heat. Add onion, celery and carrot. Cook for 5 mins or until softened. Add garlic and Moroccan seasoning and cook for 1 min or until aromatic. Return lamb along with tomatoes, stock, 3 cups (750ml) water and cinnamon. Bring to the boil. Reduce heat to low, cover and cook for 1 hour 45 mins or until lamb is tender and falling off the bone.
Step 3
Remove lamb shanks to a plate. Once cool enough to handle, shred meat and return to the soup along with chickpeas and coriander. Season with salt and pepper. Cook for 5 mins or until soup is heated through. Remove cinnamon quill. Ladle into bowls and serve with crusty bread.
