Curried lamb shank soup
lean lamb shank
720 g, (Buy 6 x 150g), lean
1 medium, finely chopped
2 medium, cut into 1cm pieces
2 clove(s), crushed
Beef stock, liquid, salt-reduced
3 cup(s), (750ml)
canned diced tomatoes
1 cup(s), (200g) French-style
baby spinach leaves
- 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.
- 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.
- 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).
- 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.