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Cinnamon spiced lamb soup with pearl cous cous

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4 Lamb Shanks, Trimmed
1 tbsp Olive Oil
1 Onion, Diced
2 Carrot, Diced
1 Stalk Celery, Diced
½ tsp Ground Allspice
1 tsp Ground Cinnamon
400g Tin Tomato Puree
1.5 Litres Chicken Stock
1 Cup Pearl Cous Cous
To serve; lemon juice and chopped parsley


1 Heat a large heavy based saucepan over a moderately high heat. Seal the lamb shanks in the oil for 8 minutes or until well coloured, then set them aside.
2 Add the onion, carrot and celery and cook for 3 minutes. Add the spices and stir for 30 seconds. Place the shanks back in and the add tomato puree and stock. Bring to the boil, cover and turn down to a gentle simmer. Cook for 2 hours or until the meat is very tender. Take the pan off the stove.
3 Remove the shanks and set aside until cool enough to handle. Pull the meat off the bone and shred it with forks, discarding any fat or sinew.
4 Set the soup over a moderate heat and add the shredded meat and cous cous. Cook for 10-15 minutes or until the cous cous is cooked. Season with salt and pepper. Add lemon juice to taste, sprinkle with chopped parsley and serve.