Name: North African-inspired shank soup
Prep time: 15 min
Total time: 15 min
Yield: 1,5-2 litres serving
Cuisine: African
Ingredients: 1 kg lamb shanks or beef shanks, chopped; salt and freshly ground black pepper; oil; onion or leeks, chopped; 4-6 garlic cloves, crushed; 4 celery stalks coarsely chopped; 3 carrots coarsely chopped; 1 tomato paste tinned; 30-45 ml harissa paste or curry paste; 60 ml vinegar apple cider; 5 ml black peppercorns whole; 3 bay leaves; 2 sprigs each fresh rosemary and thyme, tied together; fresh Italian parsley; 250 ml wine red; 2 l stock meat; 250 g lentils; to serve to serve; 6 marrow bones cut length ways; salt and freshly ground black pepper

Recipe Disclaimer

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Ingredients (20)

1 kg	lamb shanks — or beef shanks, chopped
	salt and freshly ground black pepper
	oil
	onion — or leeks, chopped
4-6	garlic — cloves, crushed
4	celery stalks — coarsely chopped
3	carrots — coarsely chopped
1	tomato paste — tinned
30-45 ml	harissa paste — or curry paste
60 ml	vinegar — apple cider
5 ml	black peppercorns — whole
3	bay leaves
2	sprigs each fresh rosemary and thyme, tied together
	fresh Italian parsley
250 ml	wine — red
2 l	stock — meat
250 g	lentils
	to serve — to serve
6	marrow bones — cut length ways
	salt and freshly ground black pepper

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Method:

1. Season the meat with salt and
pepper and brown in a little hot oil in a pot. Add the onion or leeks, garlic,
celery and carrots and sauté until the vegetables are soft.

2. Mix the
tomato paste with the harissa/curry paste and mix with the meat and vegetables.

3. Add the
rest of the soup ingredients. Bring to the boil, then simmer for about 2 hours
– the meat should start coming off the bones.

4. Adjust
the seasoning if necessary. Remove the bones, herb sprigs and bay leaves.

5. Remove
the meat, shred and return to the pot.

6. To serve:
Just before serving the soup, put the marrow bones on a baking sheet, season
with salt and pepper and roast for about 15 minutes or until the marrow has
melted.

7. Reheat
the soup until hot all the way through, spoon into bowls and add a marrow bone to
each bowl. Serve with ciabatta toast.