Nothing beats a cold winters day then a bowl of hot soup.  This delicious soup can be made during the weekend and stored in the freezer.  The longer the soup stays the better the flavour comes through.  Be patient when cooking the soup, leave in to simmer on the low for 2 hours.

Ingredients

500g fat trimmed lamb shanks

1 onion chopped

2 chopped celery sticks

2 chopped carrots

4 chopped tomatoes

1½ tbsp. Moroccan spices

4 cups water

2x400g canned chickpeas

250g frozen kale

salt for seasoning

Method

On a high heat, place a non stick saucepan.  Place shanks and cook until brown on both sides.

Reduce heat to medium and add the carrots, onions and celery to the saucepan.  Cook for 5 minutes.  Add the Moroccan spices and cook for 30 seconds..

Add the water, tomato and salt and bring to the boil.  Cover the saucepan and reduce to a low and let it simmer for 2 hours.

After two hours remove the shanks and let it rest.  Increase heat to high and add the chickpeas and kale and cook for 15 minutes.  Using a fork remove the meat from the bones  and add to the saucepan and mix with the chickpeas and kale.  Put the heat off and let it cool.

Note

This dish serves 4