imageIt’s encouraging to know we have passed the shortest day of the year, that means we are over half way through the cold months. Yah!!

Winter makes me want to curl up on the couch with a lovely bowl of warm soup. So today I’m sharing my favourite recipe. Another from the CSIRO total well being diet. I promise it will warm the cockles of your heart!

Cooking time: 55mins  Serves: 4


2 teaspoons coconut oil
3 Organic lamb shanks (900g with bone: 100g meat per person) excess fat removed
1 onion, chopped
2 carrots, chopped
1 stick celery, chopped
1 tablespoon chopped rosemary
1 clove garlic, chopped
2 large tomatoes, diced
1 litre organic low sodium beef stock
2 cups water
Freshly ground black pepper
1 tablespoon finely grated lemon zest
2 tablespoons finely chopped flat-leaf (Italian) parsley


Heat oil in a heavy-based saucepan over medium heat.
Add lamb shanks and cook, turning occasionally, for 10mins, or until golden. Remove shanks from pan and set aside. Add onion, carrots and celery to pan and cook for 5 mins, or until soft. Return shanks to pan, add rosemary, garlic, tomatoes, stock and water, and bring to a boil. Reduce heat and simmer for 40mins, or until meat is almost falling off the bone.

Using a large spoon, skim off any foam, then remove shanks from soup. Allow to cool a little, then pull meat off the bone and chop roughly. Return the meat to the soup, season with pepper and serve sprinkled with lemon zest and parsley.



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