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Method
Step 1
Heat half the oil in a frying pan over medium-high heat. Cook lamb, turning occasionally, for 8 mins or until browned all over. Transfer to a slow cooker.
Step 2
Heat the remaining oil in the pan. Add the onion, carrot, fennel, celery and zucchini. Cook, stirring, for 5 mins or until vegetables start to brown. Add the Moroccan seasoning. Cook, stirring, for 1 min or until aromatic. Spoon mixture over the lamb in the slow cooker.
Step 3
Add the tomatoes, stock, lentils and barley to the slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) or until lamb is falling off the bone.
Step 4
Transfer lamb to a heatproof bowl. Coarsely shred meat and discard bones. Return to slow cooker with kale. Season.
Step 5
To make the pistachio gremolata, combine the mint, lemon zest and pistachio in a small bowl.
Step 6
Serve the soup with the yoghurt, gremolata and reserved fennel fronds.
This tomato, lentil and barley soup is packed with vegetables and meltingly tender lamb shanks that are simmered in the slow cooker.
Method
Step 1
Heat half the oil in a frying pan over medium-high heat. Cook lamb, turning occasionally, for 8 mins or until browned all over. Transfer to a slow cooker.
Step 2
Heat the remaining oil in the pan. Add the onion, carrot, fennel, celery and zucchini. Cook, stirring, for 5 mins or until vegetables start to brown. Add the Moroccan seasoning. Cook, stirring, for 1 min or until aromatic. Spoon mixture over the lamb in the slow cooker.
Step 3
Add the tomatoes, stock, lentils and barley to the slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) or until lamb is falling off the bone.
Step 4
Transfer lamb to a heatproof bowl. Coarsely shred meat and discard bones. Return to slow cooker with kale. Season.
Step 5
To make the pistachio gremolata, combine the mint, lemon zest and pistachio in a small bowl.
Step 6
Serve the soup with the yoghurt, gremolata and reserved fennel fronds.
