I have shared my fondness for soup with you before and this is a recipe I have stolen (and slightly adapted) from a recipe book offering gluten free recipes.  I have made it and really enjoyed the end result!

Serves 4-6

INGREDIENTS

2 TB light olive oil
2 cloves garlic, peeled & crushed or finely  chopped
1 teaspoon ground coriander (I omit this because I hate coriander!)
2 teaspoon ground cumin (slightly increased this!)
1/2 teaspoon turmeric
Generous pinch cayenne pepper
3 lamb shanks, trimmed of any fat
1 kg carrots, diced (yes, 1 kg!)
1 cup white rice
400gr can chopped tomatoes
12 cups gluten free stock (or regular vegetable stock if not
gluten-intolerant)
Little salt & freshly ground pepper
Chopped parsley (my addition)

METHOD

Combine the olive oil, garlic and spices in a large stock pot and cook over
Medium heat for a couple of minutes to develop flavours.  Add the lamb
shanks, toss through the spice mix to coat and then cook for about 6-7
minutes or until lightly  browned on all sides.

Stir in chopped carrot, rice,tomatoes and vegetable stock and bring to the
boil.  Reduce heat to medium low and simmer, stirring occasionally, for 1 to
1-1/2 hours or until meat is really tender and falling apart. Remove shanks
and shred the meat, return it to the saucepan and stir through.

Season to taste, add parsley and serve at once.  This is substantial enough
to serve as a meal with Middle Eastern bread!

Very good with a glass of Yarra Valley red wine!

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 P.M.