Here's an older one, and for many of us here in Australia the time has come to pack the slow cooker away and start firing up the barbie. But here in Melbourne we still have those days, unseasonably chilly, four-seasons-in-a-day kind of days where you're not sure if you should grab a tube of sunscreen or an umbrella. And this soup is perfect - let the slow cooker do the work while you read a book in a sunshine or binge a sitcom on the couch - whatever your weather demands!
Prep: 10 minutes
Cook: 4 hours
Serves: 4
Ingredients
1 tbsp plain flour
2 large osso bucco
Salt & pepper
1 tbsp olive oil
3 garlic cloves, crushed
1 brown onion, diced
2 carrots, diced
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp dried chilli flakes
2 tbsp tomato paste
1 tin diced tomatoes
1L chicken stock
1 tin four-bean mix (or any beans), drained
1 tin chickpeas, drained
1/2 cup dried red lentils, rinsed
1/2 bunch coriander leaves, chopped for garnish
Greek yoghurt, to garnish
Method
Place the osso bucco, flour and salt and pepper into a freezer safe bag and shake to combine.
Heat oil in a large saucepan or an electric slow cooker with a fry function. Add osso bucco and brown on all sides. Remove to a plate.
Add a little more oil and add onion and garlic and cook for two minutes until softened. Add carrots and all the spices and toss to combine. Cook for three minutes or until fragrant.
Add in the tomato paste, tomatoes, stock and lentils. Bring to a simmer and return the osso bucco to the mix. At this point, transfer to a slow cooker if you're not already using one, pop the lid on and set it for four hours.
Remove the lid and the osso bucco (carefully! It should be falling apart by now!) and stir in the chickpeas and bean mix. Shred the beef and return to the soup. Divide between serving bowls and top with coriander and Greek yoghurt.
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