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Moroccan lamb shank and lentil soup

  • 0:20 Prep
  • 2:30 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 4 lamb shanks, trimmed of excess fat
  • 1 brown onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 1 celery stalk, trimmed, finely chopped
  • 1 1/2 tablespoons Moroccan spice mix
  • 1 cup tomato passata
  • 1 litre Massel chicken style liquid stock
  • 1 1/2 cups dried soup mix, rinsed
  • Chopped fresh parsley leaves, to serve
  • Crusty bread, to serve


  • 1
    Heat oil in a large, heavy-based saucepan over medium-high heat. Cook lamb, in batches, for 5 minutes or until browned. Transfer to a plate.
  • 2
    Reduce heat to medium. Add onion, carrot and celery. Cook, stirring occasionally, for 5 minutes or until soft. Add spice mix. Stir to combine. Add passata, stock and 2 cups cold water. Return lamb and any juices to pan. Bring to the boil. Reduce heat to low. Cook, covered, for 1 hour.
  • 3
    Add soup mix and 1 cup cold water to pan. Cook, covered, for 1 hour or until lamb is tender. Remove shanks. Remove and discard bones and fat. Roughly chop meat. Return to soup. Cook, stirring often, for 15 minutes or until heated through. Sprinkle soup with parsley. Serve with crusty bread.

Source: taste.com.au


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