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North African-inspired shank soup

North African-inspired shank soup

Ingredients 20
Servings 1,5-2 litres
Time 15 min


  • 1
    lamb or beef shanks, cut into pieces
  • salt and pepper
  • oil
  • 1 onion or 2 leeks, coarsely chopped
  • 4-6
    garlic cloves, crushed
  • 4
    celery sticks, coarsely chopped
  • 3
    carrots, coarsely chopped
  • 1
    can tomato paste
  • 30-45
    harissa paste or curry paste
  • 60
    apple cider vinegar
  • 5
    black peppercorns
  • 3
    bay leaves
  • 2
    sprigs each fresh rosemary and thyme, tied together
  • handful of fresh Italian parsley
  • 250
    red wine
  • 2
    meat stock
  • 250
  • 6
    long marrow bones, cut length ways
  • salt and pepper


2 hours (soup) / 15 min (shanks)

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.




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