Lamb Shank and Vegetable Soup ...
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Ingredients ...
  • 1 tablespoon olive oil (or other oil)
  • 4 lamb shanks (French-trimmed if possible)
  • 1 large brown onion, chopped coarsely
  • 2 fennel bulbs, sliced thinly
  • 2 medium carrots, peeled and roughly chopped
  • 2 large potatoes, peeled and diced into 1 cm cubes
  • 3 sticks celery, roughly chopped
  • 1 small red capsicum, remove seeds and chop into large chunks
  • 4 cloves garlic, peeled and crushed
  • 1 medium red fresh chilli, finely chopped with seeds removed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon tumeric
  • 5 cups water
  • 2 beef stock cubes
  • 800g can diced tomatoes
  • 400g can chickpeas, rinsed and drained
  • 400g can corn kernels
  • 1 cup frozen baby peas
  • 1 cup fresh coriander, chopped and loosely packed
Method ...
  1. Heat oil in large frypan, cook lamb shanks until lightly browned all over and then place in slow cooker.
  2. Add remaining ingredients except for corn, frozen peas and fresh coriander and cook, covered on low for 9 hours.
  3. Remove the lamb shanks from the slow cooker, remove the meat from the bones (you may need to let them cool a little), shred the meat and discard the bones.
  4. Stir the meat, peas, corn and fresh coriander into the pot, allow those ingredients to heat through, serve and enjoy.
Recipe by Mrs Organised at http://www.mrsorganised.com.au/2014/04/16/lamb-shank-and-vegetable-soup/