Lamb shank and herb soup
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Lamb shank and herb soup
This is a tasty lamb shank soup recipe packed full of herbs, spices and spinach. It can be prepared and slow cooked the evening before or early in the morning making it a warming treat to come home to.
SERVES:
6
PREP TIME:
10 mins
COOK TIME:
Approximately 8 hours
Ingredients
- 1 bunch finely chopped spring onions
-
1 mild chilli, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons olive oil
- 1 cup parsley, chopped
- 1 cup coriander, chopped
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 teaspoon ground turmeric
- 3 lamb shanks (get your butcher to cut into the bone to release more flavour)
- 1.5 litres water
- 250g chopped baby spinach or 200g frozen spinach
Method
- Place the spring onions, chilli, garlic, olive oil and all the fresh herbs and spices into the slow cooker and heat on high for 10 minutes.
- Add the lamb shanks and braise for a further 10 minutes.
- Add the water and spinach and turn the slow cooker down to low, letting all the ingredients simmer for up to 8 hours or until the meat has begun to fall from the shank bone.
- Add more water depending on the quantity of soup you would like.
- This soup can be stored in an airtight container in the fridge for up to 3 days or frozen if your meat was purchased fresh prior to cooking.
Inspiration
- Add your favourite vegetables for a whole meal in one
- For those who like it hotter, add more fresh chillis
- This soup is delicious with a spoon of fresh herby pesto stirred in before serving
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free | Vegetarian
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