Simmering whole shanks adds tons of flavour from the bones, and the rich gelatin from any marrow gives the soup body. To round out the meal, serve with a side of couscous.
- Prep time 55 minutes
- Total time 3 hours
- Credits : Canadian Living Magazine
In large bowl, stir together cumin, coriander, ginger, turmeric, salt and pepper. Add lamb; rub cumin mixture all over lamb to coat. Set aside.
In Dutch oven or large heavy-bottomed saucepan, heat 2 tsp of the oil over medium heat; cook onions and carrots, stirring occasionally, until beginning to soften, about 6 minutes. Add garlic; cook, stirring often, for 3 minutes. Scrape into bowl.
In same pan, heat remaining oil over medium heat; cook lamb, turning occasionally, until browned all over, about 6 minutes. Add onion mixture, broth, tomato paste, cinnamon stick, bay leaf and 2 cups water; bring to boil. Reduce heat, cover and simmer, turning lamb once, until lamb is fork-tender, about 2 hours.
Transfer lamb to plate. Let cool enough to handle. Remove meat from bones; discard bones and any remaining fat.
While lamb is cooling, skim fat from surface of soup; discard cinnamon stick and bay leaf. Add red pepper and zucchini; cook, stirring occasionally, until tender, about 20 minutes.
Return lamb to soup; cook until heated through, about 2 minutes. Stir in parsley.
Makes 6 to 8 servings.
Nutritional facts Per each of 8 servings: about
- Fibre 2 g
- Sodium 416 mg
- Sugars 4 g
- Protein 11 g
- Calories 116
- Total fat 5 g
- Potassium 290 mg
- Cholesterol 22 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
- Iron 8
- Folate 16
- Calcium 3
- Vitamin A 39
- Vitamin C 52