2 hours 30 minutes
2 lamb shanks
1 onion, thinly sliced
2 cloves garlic, finely chopped
2 carrots, peeled and chopped
2 sticks celery, sliced
2 tbsp Gewürzhaus Moroccan Souk Spice
400g can of tomatoes
6 cups (1.5L) water
1 beef stock cube
1 heaped tsp Gewürzhaus Harissa
100g pearl barley
100g dried lentils
Fresh mint, parsley or coriander leaves, or all three
1 cup Greek yoghurt
Preheat oven to 180°C.
Heat olive oil in a large, heavy-based oven proof dish. Sprinkle lamb shanks with salt and brown on all sides. Add onion, garlic, carrot, celery and Moroccan Souk Spice, stir well and fry for about 5 minutes.
Add tomatoes, water, Harissa and stock cube (crumbled) and bring back to a simmer.
Add barley and lentils, cover the dish and put in the oven. Cook for about 2 hours or until meat is falling off the bone.
To serve, top with a generous dollop of Greek yoghurt and fresh herbs.
If you don’t have an oven-proof casserole dish you can cook this soup on the stove-top on a low heat – it might take a little bit longer.
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