Cook time 1.5 Hours
Servings 4


1 ½ tbs. olive oil
2 – 3 lamb shanks
1 onion, chopped
2 clove of garlic, sliced
2 stalks celery diced
1 carrot, diced
1 zucchini, cut into rounds
1 can of chickpeas, drained and rinsed
1 tsp. paprika
1 tsp. cumin
½ tsp. turmeric
½ tsp. ground ginger
1 cinnamon stick
1 tsp. tomato paste
1 ½  – 2L of warm chicken stock or water with ¼ tsp. saffron added
2 ripe tomatoes, roughly chopped
1 nest of vermicelli egg pasta
¼ bunch mint leaves picked
¼ bunch coriander leaves picked
Salt and pepper



Heat oil in a large pot. Add onion, garlic, celery, carrot and saffron, and saute for 4 minutes. Remove from pan. Season the lamb shanks with salt and pepper, add to pan and seal on each side until golden. Add vegetables back to pot, along with  garlic and spices. Once fragrant, add the tomato paste, tomatoes, chickpeas and stock. Add the zucchini. Bring to the boil. Turn the heat down, cook for 1 ½ hours or until the meat falls away from the bone easily.

Once cooked remove the lamb shanks from the soup and add the vermicelli cook for 5-8 minutes or until al dente. Shred the meat and return to the soup. Just before serving stir in the herbs.