I love winter time for the fact that I can make and eat soup any time I like! Most of the soups I make tend to be more like a meal just like this Lamb Shank Soup. I make it in my slow cooker, but as I have proved with a couple of other dishes – anything you can make in a slow cooker you can make in a Camp Oven!
LAMB SHANK SOUP
4 lamb shanks, trimmed of any excess fat
1 onion, roughly chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 zucchini chopped
2-3 cloves of garlic
1 x 400gr tin chopped tomatoes
1 litre Beef Stock
cracked black pepper
teaspoon Spaghetti Bol herbs
1 -2 cups small pasta (I use small shells)
With the exception of the zucchini and the pasta, put the whole lot into your slow cooker or camp oven. If cooking in a slow cooker, cook on low for at least 6 hours. If cooking in a camp oven, you will need to adjust your cooking time to the temp of your coals, but somewhere between 4 -5 hours should do the trick.
In the last hour of cooking, add the zucchini and the pasta. You can add some extra water if needed.
Serve with crusty bread or damper.