Slow Cooker Lamb Shank Soup

With winter looming, days getting shorter and nights getting longer, many of us don’t want to be in the kitchen for hours (or even 30 minutes) after a long day at work and a cold commute home. The humble slow cooker is the hero of many a weary person, and this slow cooker lamb shank soup is deliciously warming and comforting.

While yes, you do have to brown the lamb shanks – if you feel you do not have time in the morning, you can simply cut out that step and throw them in the slow cooker as is, though browning the meat beforehand adds a deeper flavour to the soup.  To save time in the morning, you can pre dice the vegetables the night before and simply store them in air tight container in the fridge.

My slow cooker lamb shank soup is best served with some crusty bread, and my Amish Country Bread would work well if you had the time or were making this on the weekend. This is also a great dish to take with you to lunch the next day so you can get a sleep-in and not worry about making a sandwich!

Slow Cooker Lamb Shank Soup
Recipe adapted from Keep Calm Get Organised

2 lamb shanks, trimmed of fat
2 tablespoon flour, seasoned
1 tablespoon, olive oil
1 sweet potato, peeled and diced
1 potato, peeled and diced
1 onion, diced
2 stalks celery, diced
1/3 cup, green split peas
1 can, corn kernels (drained)
1 teaspoon, salt
2 cups, beef or chicken stock
1 can, chopped tomatoes
1 tablespoon, tomato paste
1 tablespoon, balsamic vinegar
1 teaspoon, smoked paprika
1 teaspoon, cumin
1 teaspoon, ground coriander seeds

Method

1. Toss lamb shanks in seasoned flour, shake off excess.
2. Heat oil in a frying pan over medium high heat, add shanks and brown on all sides.
3. Place diced sweet potato, potato, onion and celery into the bowl of the slow cooker. Add browned lamb shanks and the remaining ingredients. Stir.
4.  Cover and cook for 8 hours on low or 4 hours on high.
5. After cooking time, remove lamb shanks from slow cooker and pull off meat.
6. Add shredded meat back to slow cooker, stirring through. Season.
7. Serve hot with crusty bread