Lamb Shank Harira with lentils, pumpkin and Silverbeet. Deliciously warming and made in under an hour in the pressure cooker, though you could also let it stew all day in a slow cooker if you prefer. When bones are simmered in liquid all the nutritive minerals are leached into the water - such as calcium, magnesium, iron and zinc. All essential for healthy bodies and healthy babies.

Ingredients

3 tbs Extra Virgin Olive Oil

1kg lamb shanks

1 large onion

2 celery stalks

1 medium carrot

3cm knob of ginger

5 garlic cloves

1 cinnamon stick

1.5 tsp turmeric

2 tsp cumin

half a tsp of nutmeg

1.5L of chicken bone broth

400g tin of diced tomatoes

1.5 tbs Worcestershire Sauce

1.5 cups diced pumpkin

Half a bunch of silverbeet, washed and torn into pieces

2 handfuls of green herbs, like coriander, and parsley, chopped

Extra virgin olive oil to serve

Method

Heat oil in a large saucepan (I used my pressure cooker on the browning setting). Add the lamb shakes and sizzle them, turning occasionally for 5 - 7 minutes until browned all over. Remove and set aside.
Add the onions into the saucepan perhaps with a dash more olive oil. Brown for five minutes and then add the ginger, garlic, celery and carrot. Give a little stir.
Add the spices and cook until fragrant, about 30 seconds.
Return the shanks to the pan. Add in the bone broth and tinned tomatoes. bring to the boil. It was at this point I set my pressure cooker for 20 minutes, but you could set your slow cooker to go for all day. If using a slow cooker add the pumpkin and lentils at this stage. If using a stove top simmer for two hours. After the simmering is finished, add in the pumpkin and tinned lentils. Splash in the Worcestershire sauce and simmer another 25 to 30 minutes.
Remove the lamb shanks and set aside until cool enough to handle, perhaps 15 minutes. Shred the meat from the bones and add back into the soup. Add the silverbeet and heat until wilted.