We haven’t shared a slow-cooked recipe in a while, and this kale and lamb shank soup is a winner. It also happens to be perfect for freezing!

Serves 4

Per serve: 395cal/ 29.3g protein/ 33.5g carbohydrates/ 14.9g fat


  • 3x 150g fully trimmed lamb shanks (approx. 450g total)
  • 1tsp olive oil
  • 1 onion, roughly chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, crushed
  • 1 lemon, zested
  • 2 tsp fresh thyme
  • 2 tsp ground turmeric
  • 2 bay leaves
  • 350g sweet potato, cut into 3cm cubes
  • 400g tin crushed tomatoes
  • 1/2 tsp salt
  • 1 tsp cracked pepper
  • 400g tin chickpeas, well rinsed
  • 4 kale leaves, stripped from hard centre stalk & roughly chopped
  • 2 tsp lemon juice



  1. Preheat oven to 160°C.
  2. Heat 1tsp oil on pan, season lamb with salt and pepper and brown in pan until golden all over.
  3. Place shanks in an ovenproof dish (with a lid) with 2 litres of water with the onion, celery, garlic, lemon zest, thyme, turmeric, bay leaves, sweet potato, tomatoes, salt and pepper, then cover. Cook for 2-3 hours or until meat is falling off the bone.
  4. Remove shanks, strip and shred meat from the bone. Set meat aside.
  5. Add chickpeas and shredded kale to the pot and cover, leave for 10 minutes to heat through. Then, using a potato masher or Bamix, roughly mash/blend ingredients to thicken the soup. Return shredded meat. Serve with a squeeze of lemon juice