lamp soup

Moroccan-Inspired Lamb Soup Recipe



  • 2 lamb shanks
  • 1 brown onion, finely diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 swede, peeled and diced
  • 2 garlic cloves, crushed
  • 2 tablespoons margarine
  • 2 tablespoons olive oil
  • 1 tablespoon Moroccan seasoning
  • 400 g tin diced tomatoes
  • 1 litre beef stock
  • 185 g dried Italian-style soup mix (borlotti beans, white beans, red kidney beans, red lentils, green and yellow split peas)
  • 250 g frozen broad beans
  • 1 zucchini, sliced
  • 6 tablespoons sour cream
  • celery leaves


  1. Place lamb shanks in an oven bag and roast at 160 C for 1 hour. Cool, then remove fat and bones. Dice the meat.
  2. Meanwhile, in a large pot, saut  the onion, vegetables and garlic in the margarine and oil, together with the Moroccan seasoning, over medium heat for about 5 minutes. Add the tomatoes, stock, soup mix and 400 ml water and bring to the boil.
  3. Reduce heat to a gentle simmer and cook, stirring occasionally, for 1–2 hours, until the dried beans soften and the mixture thickens.
  4. Blanch the broad beans and peel away the tough skin from the tender beans. Add the lamb meat to the soup. Add the broad beans and zucchini and heat through.
  5. Serve topped with sour cream, garnished with celery leaves.



Images and text:

From Our Kitchen to Yours by The Country Women’s Association of Victoria, photography by Cath Muscat. Published by Murdoch Books. RRP $36.99.

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