Spicy Lamb Soup

Serves 4
Preparation Time: 15 minutes
Cooking Time: 2h45mins


Tick off the ingredients as you buy them

  • 1 tablespoon olive oil
  • sea salt and freshly ground pepper
  • 2 large lamb shanks (approx.1kg)
  • 1 small brown onion, diced
  • 1 garlic clove, crushed
  • Fresh sprig of rosemary
  • 1 bay leaf
  • Half teaspoon chilli flakes
  • 2 cups beef stock
  • 400g can Val Verde Diced Italian Tomatoes
  • 400g can Val Verde Chickpeas, drained

1. Heat the oil in saucepan over medium heat. Season the lamb shanks, then brown, turning occasionally. Remove the lamb. Add the onion and garlic, cook until onion is soft, but not browned.

2. Return lamb to pan. Stir in the herbs and chilli. Cook for 1 minute; then stir in stock and Val Verde Diced Italian Tomatoes. Bring to a simmer, cover and reduce heat.

3. Cook for 2.5 hours or until meat starts falling off the bone. Stir in chickpeas, cook uncovered for a further 30 minutes.

4. Carefully remove shanks from soup and remove meat from bone; shred, discarding bones, and return meat to soup and heat through.


Substitute lamb shanks for 700g boneless lamb shoulder, diced, if desired.