Slow cooker Moroccan lamb and chickpea soup
lean lamb shank
400 g, (Buy 2x250g shanks) French trimmed
1 medium, finely chopped
2 individual, sliced
2 medium, sliced
4 medium, finely chopped
Beef stock, liquid, salt-reduced
4 cup(s), (1L)
chickpeas, canned, rinsed, drained
2 can(s), 400g size can, (2x400g cans)
2 cup(s), curly variety, finely shredded
fresh flat-leaf parsley
½ cup(s), leaves
- Heat a large non-stick frying pan over high heat. Cook shanks, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
- Reheat same frying pan over medium-high heat. Cook onion, celery and carrot, stirring, for 5 minutes until vegetables have softened. Add seasoning and cook, stirring, for 30 seconds or until fragrant. Transfer to slow cooker.
- Add tomatoes and stock to cooker. Cook, covered, on low for 8 hours (or high for 4 hours) or until meat is very tender and falling off the bone. Remove shanks and set aside for 10 minutes or until cool enough to handle. Using 2 forks, shred lamb meat. Discard fat and bones.
- Meanwhile, add chickpeas and kale to cooker and cook, covered, on high for 15 minutes or until kale has wilted. Stir through shredded lamb and serve topped with parsley.