It is super filling so really doesn’t need bread, but who can resist a warm and crusty loaf slathered with butter 😉
If you are veg/vegan this is really easily made without the shank, still really good. Paleoeos use sweet potato and remove lentils. I only popped one shank in but you can put as many as you like!
Lamb Shank & Lentil Soup
- 2 teaspoons olive oil
- 1 large lamb shank grass fed and as free range as possible!!
- 2 onions diced
- 2 cloves garlic crushed
- 2 stalks celery diced
- 2 carrots grated
- 2 zucchini grated
- 3 large potatoes grated
- 1/4 red cabbage sliced finely
- 2 x 400g tins lentils drained
- 1 x 400g tin diced tomatoes
- 2 tablespoons stock paste
- 4 cups water or just use stock and omit the paste
- 2 bay leaves
- Sea salt and pepper to taste
- In a large frying pan, heat the oil and add the shank, brown in on all sides and add to the slow cooker.
- Add the onion to the pan, stir then add garlic, celery, carrot & zucchini. Cook down for 5 mins then stir through the potato for a minute or two, you need to watch this as the potato will stick to the pan if not moved enough.
- Add the remaining ingredients (go light on the salt until you have tasted the final product, tinned lentils are already salted) and give the mix a stir.
- Cook on low in your slow cooker for 8-10 hours, remove the shank, shred the meat from the bone and stir it through the soup.