Super delicious soup and good for you. Pop all the ingredients in your slow cooker in the morning, and come home to a beautiful smell wafting out as you open the door and lovely hot soup waiting.
Lamb Stock
Lamb Shank x 1
Water 4 Cups
Carrot x 2 (sliced)
Onion x 1 (quartered)
Bay leaves x 2
Pepper Grind
Salt Grind
Soup
Potato x 2
Sweet Potato (kumara) x 2
Carrots x 2
Tomatoes x 2
Onion x 1
Garlic 2 cloves
Salt Pepper
Red Wine ½ Cup
Tumeric finely grated
Oregano 1 t fresh
Thyme 1 t fresh
Cumin ½ t
1. To make the stock season the lamb shank with salt and pepper, then place in your slow cooker with the other ingredients. Cook on low overnight for 9-10 hours.
2. Remove the lamb shank, meat should be falling off the bone and chop the meat into small pieces. Put aside.
3. Let stock cool before placing in refrigerator. Once cooled, fat should settle on top. Skim off any fat and sieve the stock. Keep the liquid and place back in your slow cooker.
4. Prepare potato, sweet potato, carrots and tomatoes and cut into tiny pieces.
5. Place vegetables in your slow cooker with the stock, finely chopped onion and garlic, salt, pepper, turmeric, red wine, thyme, oregano and cumin.
6. Cook the soup on low for 6-8 hours. Add the lamb shank to the soup an hour before the soup is ready.
7. Ladle into warmed bowls, sprinkle with parsley and serve.
