A slow cooker will make the lamb shanks super soft in this hearty soup recipe.
Ingredients
- 2 teaspoons Moroccan spice mix
- 6 (about 1.5kg) lamb shanks, French trimmed
- 500g butternut pumpkin, peeled, deseeded, cut into 1cm pieces
- 500ml (2 cups) Massel chicken style liquid stock
- 500ml (2 cups) water
- 250ml (1 cup) passata (tomato pasta sauce)
- 1 x 400g can chickpeas, rinsed, drained
- 100g (1/2 cup) basmati rice
- Fresh coriander leaves, to serve
- Greek-style yoghurt, to serve
Method
- Step 1Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.
- Step 2Add the lamb, pumpkin, stock, water and passata to the slow cooker. Cover and cook on low for 6 hours or until the lamb falls off the bone. Use tongs to remove bones and discard.
- Step 3Add the chickpeas and rice. Cook for 30 minutes or until rice is tender.
- Step 4Ladle among serving bowls and top with the coriander. Serve with yoghurt.
Nutrition
1710 kj
Energy
6.5g
Fat Total
3g
Saturated Fat
4.5g
Fibre
41g
Protein
46g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: To reheat leftover soup, place in a saucepan and stir over medium-low heat until heated through. Add extra stock if necessary – the mixture thickens on standing.
Time-saving tip: Cook on the high setting for 31/2 hours.
- Author: Alison Adams
- Image credit: Amanda McLauchlan
- Publication: Australian Good Taste
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