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Cinnamon spiced lamb soup with pearl couscous

Cinnamon spiced lamb soup with pearl couscous

Serves

6

Prep Time

20

Cook Time

145

Ingredients

4 Lamb Shanks, Trimmed

1 tbsp Olive Oil

1 Onion, Diced

2 Carrot, Diced

1 Stalk Celery, Diced

½ tsp Ground Allspice

1 tsp Ground Cinnamon

400g Tin Tomato Puree

1.5 Litres Chicken Stock

1 Cup Pearl Couscous

To serve; lemon juice and chopped parsley

Method

  • Heat a large heavy based saucepan over a moderately high heat. Seal the lamb shanks in the oil for 8 minutes or until well coloured, then set them aside.
  • Add the onion, carrot and celery and cook for 3 minutes. Add the spices and stir for 30 seconds. Place the shanks back in and the add tomato puree and stock. Bring to the boil, cover and turn down to a gentle simmer. Cook for 2 hours or until the meat is very tender. Take the pan off the stove.
  • Remove the shanks and set aside until cool enough to handle. Pull the meat off the bone and shred it with forks, discarding any fat or sinew.
  • Set the soup over a moderate heat and add the shredded meat and couscous. Cook for 10-15 minutes or until the couscous is cooked. Season with salt and pepper. Add lemon juice to taste, sprinkle with chopped parsley and serve.
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