Serves 4 as a main course
This is a hearty and filling main course soup, and thanks to the spicing, works well in summer or winter. Lamb shanks are quite bulky so this is where my large 6.5 litre slow cooker comes into its own. If you have a smaller slow cooker you will need to reduce the portions.
2 tablespoons olive oil
4 lamb shanks
3 medium onions, peeled and roughly chopped
1 tsp chopped garlic
Spice mix made with 2 tsp ground coriander, 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground black pepper and a pinch of salt
1 litre beef stock (I make it with 2 Oxo cubes)
1 x 400g tin chopped tomatoes
3 medium carrots, peeled and cut into bite sized pieces
5 celery sticks, trimmed and cut into bite sized pieces
2 large sweet peppers, deseeded and cut into bite sized pieces
2 large red chillies, deseeded and finely diced
2 bulbs of fennel, trimmed and finely sliced
Heat the oil in a large saucepan and brown the lamb shanks all over, removing them to the bowl of your slow cooker once done. You will need to brown the shanks in two batches to avoid over-crowding the pan.
Add the onions to the pan and sauté until softened, approx. 10 minutes. Add the garlic and stir-fry for 1 minute. Add the spice mix and stir-fry for another minute, adding a splash of stock if it starts to catch.
Pour in the stock and tomatoes and bring to a simmer. Add all of the vegetables and return to a simmer. Pour the mixture over the lamb shanks in the slow cooker. Cover and cook on low for 9 hours.
When the time is up remove the lamb shanks and strip the meat from the bones, shredding it with two forks and removing any fat or gristle. Return the meat to the slow cooker. Taste the soup and adjust the seasoning as necessary.
Cook for another hour on low then, before serving, skim any excess oil that has risen to the surface.