This is the big bad daddy of soups. It is hearty, meaty, full of goodness and has just the right amount of spice to get your attention without blowing a fuse. I also believe that it’s the perfect *ahem* hangover cure; the next day after a rough night, around 4-5 in the afternoon right when the appetite starts to return, a bowl of this big bad boy will totally set everything back in order.
Serves 4 big portions
2 cans of chopped tomatoes
2 cups of good quality beef or chicken stock
2 lamb shanks or about 500g beef shanks
1 medium onion chopped finely
2 cloves of garlic, minced
1 carrot, peeled and cut into medium cubes
1 tsp cumin powder
1 tsp tarragon powder
1/tsp of ground cinnamon
1/2 tsp coriander seeds
4 coriander roots chopped finely
1.5 tsp of dry chili flakes
1 small handful of coriander leaves for garnish
1/2 cup of dry green lentils
1/2 can of chickpeas
1 squeeze of lemon juice per bowl
1 tbsp of labneh or Greek yogurt per bowl
In a large pot heat up some olive oil to a high heat, once hot, brown the shank on all sides and reserve on a separate plate.
In the same pot heat up some olive oil (medium high heat), and once hot add the spices and heat up for a couple of minutes, once they start to give off their scent and become fragrant, add the onions and garlic and saute for another few minutes until soft. Add the tomatoes and chili, and cook until bubbling, for about 5 minutes, then return the shanks and any juices from the plate, the carrots, the coriander roots, and the stock and continue cooking on a medium high heat until the soup starts to boil. Once boiling, lower the heat to a simmer and allow to cook, covered for about 1.5-2 hours until the meat is tender. Once the meat is tender, add the lentils and continue to simmer for another 30mins uncovered, then add the chickpeas the coriander leaves, adjust seasoning with salt and pepper. Remove the shanks and cut into pieces off the bones, and return to the pot. Serve with a squeeze of lemon and some labneh. Enjoy!