Lamb shank soup

Warm up winter weeknights with this slow-cooker soup – its packed with warming spices and tender lamb shanks, plus its low-cal and gluten-free!

Recipe «Lamb shank soup» presented in category Recipes / Soups, to prepare this dish you will need no more 7:00 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp extra virgin olive oil, 2 large French-trimmed lamb shanks, 1 large brown onion, finely chopped, 1 carrot, peeled, finely chopped, 2 celery sticks, finely chopped , 2 garlic cloves, crushed, 2 tsp cumin seeds, crushed, 2 tsp brown mustard seeds , 2 tsp sweet paprika, 1 tsp ground coriander, 400g can diced tomatoes, 400g can chickpeas, rinsed, drained, 500ml chicken stock, 500ml water, 100g trimmed silverbeet , chopped, Natural yoghurt, to serve.

Ingredients:

• 2 tsp extra virgin olive oil 
• 2 large French-trimmed lamb shanks 
• 1 large brown onion, finely chopped 
• 1 carrot, peeled, finely chopped 
• 2 celery sticks, finely chopped 
• 2 garlic cloves, crushed 
• 2 tsp cumin seeds, crushed 
• 2 tsp brown mustard seeds 
• 2 tsp sweet paprika 
• 1 tsp ground coriander 
• 400g can diced tomatoes 
• 400g can chickpeas, rinsed, drained 
• 500ml chicken stock 
• 500ml water 
• 100g trimmed silverbeet , chopped 
• Natural yoghurt, to serve 

Instructions

1. Heat half the oil in a large non-stick frying pan over high heat. Cook lamb for 1-2 minutes each side or until browned. Transfer to a large (6L) slow cooker.
2. Heat remaining oil over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes or until soft. Add garlic, cumin, mustard, paprika and coriander. Cook, stirring, for 1 minute. Transfer vegie mixture to slow cooker. Stir in tomato, chickpeas, stock and water. Cover. Cook on low for 6 hours 30 minutes.
3. Transfer lamb to a bowl. Once cool enough to handle, shred meat and discard bones. Return meat to slow cooker. Add silverbeet. Cover. Cook for a further 20 minutes. Season. Serve with yoghurt, if using.