- 1 tablespoon olive oil
- 2 large (900g) lamb shanks
- 1 medium brown onion, chopped
- 2 garlic cloves, crushed
- 2 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 400g can diced tomatoes
- 1 tablespoon Massel beef style stock powder
- 1/2 cup dried green lentils, rinsed
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Step 1Heat oil in a large saucepan over medium-high heat. Add shanks. Cook, turning, for 6 to 8 minutes or until browned. Transfer to a plate.
- Step 2Add onion, garlic, carrot and celery to pan. Cook for 5 minutes or until onion has softened. Add cumin, coriander, ginger and cinnamon. Cook for 1 minute or until fragrant. Return shanks to pan with tomato, stock powder and 6 cups cold water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour. Add lentils. Simmer, partially covered, for 30 minutes or until lentils and shanks are tender.
- Step 3Remove pan from heat. Remove shanks. Remove and discard bones and fat. Shred meat. Add meat and parsley to pan. Return pan to heat. Simmer for 5 minutes or until heated through. Serve.
- High fibre
- High protein
- Low carb
- Low kilojoule
- Lower gi
You could use 3 lamb forequarter chops instead of shanks.
All about freezing soup: Ladle cooled soups in to airtight containers or snap-lock bags. Freeze for up to 2 months. Thaw in fridge overni ght. To reheat, place soup in a saucepan over medium-low heat. Cook, covered, stirring occasionally, for 20 minutes or until heated through.
- Author: Claire Brookman
- Image credit: Sue Ferris
- Publication: Super Food Ideas