2 tablespoons garlic-infused olive oil
1 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper
3 lamb shanks
500g carrots, chopped
1 cup white (or brown) rice
410g tin chopped tomatoes
12 cups gluten-free onion-free beef stock
freshly ground black pepper
Place the olive oil and spices into a large stockpot over medium-high heat and cook, stirring for 1-2 minutes, to allow the flavours to develop. Add the lamb shanks, toss through the spice mix to coat and cook for 5-7 minutes or until lightly browned on all sides.
Stir in the carrot, rice, tomatoes and stock and bring to the boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 1 -1.5 hours or until the meat is falling off the bone. Remove the shanks from the pan and shred the meat. Return the shredded meat to the soup and stir through. Season to taste and serve.
Recipe adapted from: Gluten-Free Cooking, by Dr Sue Shepherd, published by Viking.