Organic Lamb Shank & Lima Bean Soup

Organic Lamb Shank & Lima Bean Soup

Free from sugar, grain, gluten, dairy & eggs.

Keto, low carb, paleo, organic. 

PREP TIME: 15-20MINS | COOK TIME: 2HOURS | SERVES 4-6

Warm up winter weeknights with this slow-cooker (or use 6L pot or casserole dish to supplement) – it's packed with loads of organic goodness, warming spices and tender lamb shanks, plus it's calorie and gluten-free.

Soup is one of my go-to’s for a healthy and satisfying lunch in winter; even in autumn and spring. You can easily make a big pot and portion some out to freeze for meals on the go during the week . This recipe is ideal to do on the weekend when you're meal prepping and it can simmer away on the stove or in an instant pot for a couple of hours. 

Equipment

  • Medium bowl
  • Large saucepan
  • Large instant pot OR 6L stove pot

Ingredients

  • 1 cup (200g) dried Lima beans (or substitute organic chick peas) 
  • 2 tablespoons of certified organic, extra virgin olive oil 
  • 750g certified organic lamb shanks 
  • 2 certified organic, medium brown onions (300g)
  • 1 certified organic, garlic clove, crushed
  • 2 tsp certified organic cumin powder
  • 2 tsp certified organic yellow mustard seeds
  • 2 tsp certified organic sweet paprika 
  • 1 tsp certified organic ground coriander 
  • 2 certified organic medium carrots (240g)
  • 2 certified organic celery stalks, trimmed (200g) 
  • 2 cups certified organic chicken stock/broth (1L total)
  • 2 cups of filtered water (1L total) 
  • 1 can certified organic whole peeled tomatoes (400g) if you want to thicken the sauce use a further 200g of passata or another can of tomatoes
  • 1/4 cup certified organic coriander (or substitute with dill)
  • 1/4 cup certified organic parsley 

All the above ingredients can be found both online and in our store located at 47 Maroubra Road, Maroubra. 

Instructions

  1. In medium bowl, cover with beans water; stand overnight, drain.
  2. In large saucepan, heat oil. Cook lamb shanks, until browned; remove from pan. Add onion, garlic, carrot and celery to same pan; cook, stirring, until softened.
  3. Add garlic, cumin, mustard, paprika and coriander. Cook, stirring, for 1 minute. If using a 6L pot switch to the points below; if using a instant pot continue through to points 4-5. 
  4. **If using a slow cooker** transfer veggie mixture to slow cooker. Stir in tomato, chickpeas, stock and water. Cover. Cook on low for 6 hours 30 minutes.
  5. Transfer lamb to a bowl. Once cool enough to handle, shred meat and discard bones. Return meat to slow cooker. Cover. Cook for a further 20 minutes. Season. Serve with yoghurt, if using.

If Using a 6L Pot or Casserole Dish Continue Here from Point 3: 

  • Put water and stock in your 6L pot or casserole dish on medium heat 
  • Return lamb to pot with drained beans, stock and water and all your spices in the pan; bring to the boil. Simmer, covered, 1 hour, when the carrots are cooked its ready. 
  • Remove lamb shanks from pan. When cool enough to handle, remove meat from bones; discard bones, shred lamb. Return lamb to pot. 
  • Optional: Serve with toasted pita bread or greek or natural yoghurt, if desired.