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Moroccan carrot and coriander soup



  • A large stock pot or saucepan.


  • 1 tablespoon olive oil
  • 4 (1.2kg) Coles Australian lamb shanks
  • 1 brown onion, chopped
  • 1 stick celery, chopped
  • 1 carrot, peeled, chopped
  • 1 garlic clove, crushed
  • 1 tablespoon Moroccan seasoning
  • 400g can diced tomatoes
  • 2 cups (500ml) chicken stock
  • 1 cinnamon quill
  • 400g can chickpeas, drained, rinsed
  • 1/4 cup coriander leaves, coarsely chopped
  • Crusty bread, to serve


  • Step 1 - Heat half the oil in a large stock pot or saucepan over medium-high heat. Season lamb shanks with salt and pepper. Cook lamb shanks for 5 mins or until browned all over. Remove to a plate.
  • Step 2 - Heat remaining oil in the same pot or pan over medium heat. Add onion, celery and carrot. Cook for 5 mins or until softened. Add garlic and Moroccan seasoning and cook for 1 min or until aromatic. Return lamb along with tomatoes, stock, 3 cups (750ml) water and cinnamon. Bring to the boil. Reduce heat to low, cover and cook for 1 hour 45 mins or until lamb is tender and falling off the bone.
  • Step 3 - Remove lamb shanks to a plate. Once cool enough to handle, shred meat and return to the soup along with chickpeas and coriander. Season with salt and pepper. Cook for 5 mins or until soup is heated through. Remove cinnamon quill. Ladle into bowls and serve with crusty bread.

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