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Spiced Lamb Shank Soup

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Buy a good quality mild curry powder from your green grocer, deli or specialty store.

Ingredients:
  • 4 frenched lamb shanks (approx. 350g each), fat trimmed
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 6cm piece ginger, peeled, roughly chopped
  • 1 red onion, cut into thin wedges
  • 2 tbsp mild curry powder*
  • 2l (8 cups) beef stock
  • 400ml can coconut milk
  • 400g can chickpeas, rinsed, drained
  • 200g green beans, cut into 3cm pieces
  • ½ bunch cavalo nero (tuscan kale), stalks removed, finely shredded
  • coriander sprigs, long red chilli, thinly sliced, to serve
Directions:
  1. Heat half the oil in a large casserole dish or heavy based saucepan over medium-high heat and cook shanks for 5-6 minutes or until browned all over. Set aside on a plate.
  2. Add remaining oil to dish, reduce heat to medium and add garlic, ginger and onion. Cook for 4-5 minutes or until softened. Add curry powder, stock and coconut milk, stir well, return lamb to dish and bring to the boil. Reduce heat to a low simmer, cover and cook for 2 ½ -2 ¾ hours or until lamb is tender. Remove from heat. Add chickpeas, beans and cavalo nero to dish, stir well and cover for 5 minutes to heat through. Season.
  3. Divide shanks and soup between serving bowls and top with coriander and chilli, to serve.
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