0:15

To Prep

7:00

To Cook

16

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

AVG RATING

( Members)

Lamb shank soup

Ingredients
    • Method
    1. Step 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. Step 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. Step 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.

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