Name: Persian Lamb Shank Soup
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Middle Eastern
Ingredients: 1 tbsp extra virgin olive oil; 2 lamb shanks; 1 leek, washed and sliced thinly; 2 cloves garlic crushed; 2 carrots, peeled and cut into a rough 1cm sq dice; 2 celery stalks, leaves removed and diced; 1 tsp turmeric; 1 tsp cumin; 1 1/2 tsp curry powder (I used Keen’s curry powder); 1/2 tsp ground cinnamon; 500ml vegetable stock; 1L water; 1 1/2 c tomato passata; 1 bay leaf; 3/4 c green lentils, washed; 1 sweet potato, peeled and cut into a rough 1cm sq dice; Salt & Pepper for seasoning

Description

This slow-cooked lamb shank soup has all the ingredients of the perfect Sunday supper, and if you’re really lucky, there will be leftovers for tomorrow’s lunch!

Ingredients

Scale

1 tbsp extra virgin olive oil
2 lamb shanks
1 leek, washed and sliced thinly
2 cloves garlic crushed
2 carrots, peeled and cut into a rough 1cm sq dice
2 celery stalks, leaves removed and diced
1 tsp turmeric
1 tsp cumin
1 1/2 tsp curry powder (I used Keen’s curry powder)
1/2 tsp ground cinnamon
500ml vegetable stock
1L water
1 1/2 c tomato passata
1 bay leaf
3/4 c green lentils, washed
1 sweet potato, peeled and cut into a rough 1cm sq dice
Salt & Pepper for seasoning

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Instructions

Preheat the oven to 150 degrees C.
Pop the oil into a cast-iron casserole. On low to medium heat on top of the stove and brown the lamb shanks. After browning them on all sides, remove the lamb shanks from the pot and pop them aside.
Add leeks and saute for a couple of minutes until translucent. Add the garlic, carrot, and celery. Stir through and cook for 30 seconds. Add turmeric, cumin, cinnamon, and curry powder. Stir through and again cook for 30 seconds until fragrant.
Add the stock, water, tomato passata, and bay leaf. Give a good stir and on low heat, bring to a simmer. Add the lamb shanks back into the pot. Put the lid on, and pop the lamb soup in the oven for 2 hours.
Remove from the oven. Skim off any of the scum that forms on top.
Remove each lamb shank from the soup and using two forks on a plate, shred the lamb shank meat. Once shredded, return the meat to the pan and discard bones.
Add the lentils and sweet potato. Pop everything back into the oven and cook for a further 1 hour.
Season with salt and pepper. Serve a big bowl of Persian lamb shank soup with warm naan bread, greek yogurt, and some finely chopped fresh mint.

Notes

I cook this soup in my 24cm enamel cast-iron casserole. You could cook this recipe in a slow cooker or pressure cooker with cooking times adjusted.

Nutrition

Serving Size: 1 serving
Calories: 196
Sugar: 7.7 g
Sodium: 776.3 mg
Fat: 3.5 g
Carbohydrates: 33.3 g
Protein: 10.2 g
Cholesterol: 6.1 mg