Tasty lamb and bean soup

Instructions

Step 1Heat oil in a large non-stick pan and cook onion and garlic until softened. Add celery and carrot with chilli flakes and cook for a few more minutes.

Step 2Transfer to a slow cooker and add the remaining ingredients, adding liquid last. Cook on high for 3 hours or on low for 6½ hours until the meat begins to fall off the bone and is tender.

Step 3Remove meat from cooker and roughly chop. Return to cooker and heat through. Scatter over fresh basil.

Ingredients: 

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 stalks celery, thinly sliced
• 1 carrot, thinly sliced
• 1/2-1 teaspoon dried chilli flakes
• 3 trimmed lamb shanks (about 600g meat)
• 400g can chopped tomatoes
• 1/2 head cabbage, roughly shredded
• 400g can cannellini beans, drained, rinsed
• 2 sprigs rosemary, roughly broken
• 7 cups salt-reduced vegetable or meat stock made with 7 cups water and 4 teaspoons salt-reduced vegetable or meat stock powder
• 4 tablespoons chopped fresh basil

Variations

• This soup is also delicious served with cooked small pasta shapes stirred in.
• Make it gluten-free: Use gluten-free stock