Monday, August 5
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!
The ingredient of Lamb Shank Soup
- 2 teaspoons extra virgin olive oil
- 2 large 700g 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 teaspoons cumin seeds crushed
- 2 teaspoons brown mustard seeds
- 2 teaspoons sweet paprika
- 1 teaspoon ground coriander
- 400g can diced tomatoes
- 400g can chickpeas rinsed drained
- 500ml 2 cups massel chicken style liquid stock
- 500ml 2 cups water
- 100g trimmed silverbeet about 1 2 bunch chopped
- natural yoghurt to serve optional
The Instruction of lamb shank soup
- 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
- 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
- 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
Nutritions of Lamb Shank Soup
calories: 269 353 caloriescalories: 11 grams fat
calories: 3 grams saturated fat
calories: 16 grams carbohydrates
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calories: 24 grams protein
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