INGREDIENTS
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sea salt and freshly ground pepper
2 large lamb shanks (approx.1kg)
1 small brown onion, diced
1 garlic clove, crushed
sprig of rosemary
1 bay leaf
3/4 teaspoon chilli flakes
2 cups beef stock
400g can Val Verde San Marzano P.D.O Peeled Tomatoes
400g can Val Verde Chickpeas, drained
2 tablespoons chopped flat leaf parsley
thick natural yogurt, to serve
METHOD
1 Heat the oil in a large saucepan over medium heat.
2 Season the lamb shanks, then brown, turning occasionally for 5 minutes, until browned. Remove the
lamb shanks.
3 Add the onion and garlic to the pan and cook over low heat until onion is soft, but not browned.
4 Return lamb to pan and stir in the herbs and chilli and cook for 1 minute; then stir in stock and tomatoes; breaking up with a wooden spoon. Bring to a simmer, cover and reduce heat to low.
5 Cook for 2 1/2 hours or until meat appears to start falling off the bone, then stir in chickpeas, cook uncovered for
a further 30 minutes.
6 Carefully remove shanks from soup and remove meat from bone; shred,
discarding bones, and return meat to soup and heat through. Stir in parsley.
7 Serve with natural yogurt if desired.
Cook’s note Substitute lamb shanks for 700g boneless lamb shoulder, diced, if desired.
The Carousel thanks Val Verde for this recipe.
