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!
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
- Preheat oven to 160°C.
- Heat 1tsp oil on pan, season lamb with salt and pepper and brown in pan until golden all over.
- 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.
- Remove shanks, strip and shred meat from the bone. Set meat aside.
- 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