Root your health

Hearty Lamb and Vegetable

4 Tbsp Olive oil

1 Onion finely chopped

1 Celery finely chopped

1 Carrot, peeled and finely chopped

1 Courgette, finely chopped

1 Clove of garlic crushed

1 tsp Dried oregano

1 x 400 g can of cannellini beans

1 x 400g samp and beans/ Butterbeans

1 x 400 g can of chopped tomatoes

2 tbsp tomato puree

1.2 L Vegetable stock

100 g greens – Kale, chard or spinach

1 Handful of fresh basil

2 tbsp of masala spice mix/75 g of paste and 5 curry leaves

2 Large lamb shanks

Topping:

20 g Fresh mint, 20 g Fresh coriander, 1 lemon juiced and zested

Heat olive oil in large cooking pot over a medium heat. Add onions, celery, carrot, courgetti, garlic, oregano, drained canned cannellini beans and curry leaves and cook for 5-7 minutes.
Stir in tomato paste, masala spice/ paste and stir into vegetables. Add lamb shanks and cook for 5 -7 minutes.
Lightly season with salt and pepper and add can of tomatoes, samp and beans/ butterbeans drained, vegetables stock. Make sure meat is submerged 3 cm under liquid.
Bring to a simmer and then turn off the heat to low and cover with lid, stirring occasionally. Should cook for 2-2.5 hours until meat comes off the bones.
Remove the shanks and pull the meat from the bone. Return meat to the soup along with the bones.
For topping finely chopped or blend fresh herbs and lemon and serve hot. Enjoy.

Serve hot with toasted sourdough. Freeze extra soup in 500 g serving sizes last up to 3 months.