GIVE SHANKS

Hearty helpings of this slow-cooked concoction are sure to chase away the chill. If you prefer, you can serve a whole lamb shank per portion rather than the pulled meat

CINNAMON SPICED LAMB SOUP WITH COUS COUS

SERVES: 6

Prep time: 20 minutes

Cook time: 2 hours 25 minutes ● 4 lamb shanks, trimmed

● 1 tbsp olive oil

● 1 onion, diced

● 2 carrots, diced

● 1 stalk celery, diced

● 1/2 tsp ground all spice

● 1 tsp ground cinnamon

● 400g tin tomato puree

● 1 1/2 litre stock

● 1 cup pearl cous cous

● To serve, lemon juice and chopped parsley

METHOD

1. Heat a large heavy based saucepan over moderately high heat. Seal the lamb shanks in the oil for 8 minutes, or until well coloured, then set aside.

2. Add the onion, carrot and celery and cook for three minutes. Add the spices and stir for 30 seconds. Place the shanks back in the saucepan and add the tomato puree and stock. Bring to the boil, cover and turn down to a gentle simmer. Cook for two hours or until the meat is very tender. Take the pan off the stove.

3. Remove the shanks and setaside until cool enough to handle. Pull the meat off the bone and shred it using 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.