Ingredients
- 1 tbsp vegetable oil
- 2 lamb shanks
- 1 litre veal stock
- 3 sprigs thyme
- 1 tbsp olive oil
- 1 garlic clove, chopped
- 1 onion, sliced
- 1 tsp good quality curry powder
- 1 potato, diced
- 1 carrot, diced
- 1 swede, diced
- 1 parsnip, diced
- 2 celery sticks, diced
- 100g green lentils
- 200g sour cream
- ½ bunch mint'
- ½ tsp lightly toasted cumin seeds
- Parsley or coriander to serve
Method
Preheat oven to 130C. Heat oil in a hot pan and seal shanks until well browned. Place in an ovenproof dish with stock, 500ml water and two sprigs of thyme. Cover and braise in oven for 2-2½ hours. Remove shanks and let them cool, reserving stock. Remove meat from the bones and shred. To make soup, heat olive oil then sweat garlic and onion until starting to colour, add curry powder and cook two minutes. Add vegetables and sweat two minutes. Use enough reserved stock to cover vegetables and cook over a medium heat until tender, not mushy. Meanwhile, wash lentils thoroughly, cover with cold water, bring to the boil, then drain. Repeat the process twice, add remaining stock to cover, plus remaining thyme and cook over a medium heat until tender. Blend sour cream, mint and cumin until smooth. Season to taste. To serve, add lentils and braised lamb to soup. Ladle into bowls and top with a dollop of cumin sour cream and chopped parsley or coriander.
