Serves: 6
Time to make: 4 hrs 40 mins (Hands-on time: 10 mins, Cooking time: 270 mins)
Total cost: $35.52 / $5.92 per serve

  • 4 lamb shanks, trimmed
  • 1 onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 small fennel bulb, finely sliced
  • 3 cloves garlic, minced
  • 1 red capsicum, chopped
  • 400g can no-added-salt chopped tomatoes
  • 2 sprigs fresh rosemary
  • 2 tablespoons mild chilli paste
  • 200g baby spinach
  • 400g can cannellini beans, drained, rinsed
  • 1/2 cup fresh basil leaves
  • 12 small slices sourdough, torn
  • 3 tablespoons grated parmesan


Step 1 Place lamb, vegetables, rosemary, chilli and 8-9 cups water in a large slow-cooker. Cook on high for 4 hours.

Step 2 Remove lamb from cooker and set aside to cool. Add spinach and beans to cooker and cook for 20 minutes or until spinach is wilted and beans are softened.

Step 3 Remove meat from lamb and break into chunks. Return to soup with basil and bread and stir to combine. Season with freshly ground black pepper, sprinkle over cheese and serve.

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