Lamb shank, fennel and Veggie soup

This incredibly flavoursome and hearty soup is delicious and nourishing. You can also serve it up on some brown rice to make it a more substantial meal.

Ingredients

• 4 french trimmed lamb shanks
• 1 brown onion, chopped
• 4-5 cloves garlic, crushed
• 2 medium carrots
• 2 baby fennel bulbs, thinly sliced
• 1 cup baby peas (we use frozen)
• 1 tsp ground cinnamon
• 2 teaspoons ground cumin
• 2 tsp ground coriander
• 1 tsp caraway seeds
• 5 cups water
• 3 cups beef stock
• 1 x 400 g tin diced tomatoes
• 1 tbsp olive oil
• Pinch of saffron threads
• Salt and pepper to taste

Method

1. Heat oil in frying pan and brown the lamb. Add to slow cooker.
2. Saute onion, garlic, fennel and carrot until soft. Add spices and stir until fragrant.
3. Add lamb, veggies, spices, water, stock, tomatoes and chickpeas to slow cooker. Cook, covered for 8-10 hours on a low heat.
4. Once cooked, remove lamb and shred meat from the bones. Add lamb and peas into the slow cooker.
5. Season with salt and pepper.

To serve, add a handful of freshly chopped coriander or parsley, fresh or dried chilli flakes. Also delicious with a squeeze of lemon juice, greek yoghurt and crusty bread.

Image credit: Pinterest