Curried lamb shank soup
1
Points®
Total time: 8 hr 35 min • Prep: 15 min • Cook: 8 hr 20 min • Serves: 6 • Difficulty: Easy
Lamb shanks are usually saved for slow-cooking dishes but why not make them the star of this soup. There’ll be no need for a second course with this hearty soup!
Ingredients
Olive oil
1 tsp
Lamb shank meat, off the bone, raw
720 g, (Buy 6 x 150g), lean
Brown onion
1 medium, finely chopped
Carrot(s)
2 medium, cut into 1cm pieces
Garlic
2 clove(s), crushed
Curry powder
2 tbs
Salt-reduced liquid beef stock
3 cup(s), (750ml)
Canned diced tomatoes
400 g
Dry lentils
1 cup(s), (200g) French-style
Baby spinach
160 g
Instructions
1
Heat half the oil in a large saucepan over high heat. Cook shanks, in batches, for 3 minutes each side or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
2
Heat remaining oil in same pan over medium heat. Cook onion and carrot, stirring, for 5 minutes or until onion has softened. Add garlic and curry powder and cook, stirring, for 1 minute or until fragrant.
3
Add stock and bring to the boil. Transfer to slow cooker. Add tomatoes, lentils and 1.25 litres (5 cups) water. Cook, covered, on low for 8 hours (or high for 4 hours).
4
Transfer lamb to a plate. When cool enough to handle, remove and discard fat and bones. Using 2 forks, coarsely shred meat. Stir meat and spinach into soup. Cook, covered, on high for 5 minutes or until spinach has wilted. Season with salt and pepper to serve.
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