Lentil Lamb shank soup with Kabocha squash, apples, and carrots.
Recipe Type: Main, slow cooker
Serves: 40
  • ½ of a Kabocha squash or 1 acorn squash
  • 1 lamb shank
  • 4 carrots (roughly chopped)
  • 2 apples diced
  • 2 onions diced
  • 1 head of garlic ( roughly chopped)
  • 1 bunch parsley
  • 1 bunch purple basil
  • 1½ c red wine
  • 1 tbs juniper berries
  • 1 tbs dried oregano
  • 3 tablespoons fine pink salt
  • 2 tablespoons black pepper.
  • 6 cups of water
  • 2 tablespoons of butter
  1. Turn the oven on to 425 degrees.
  2. While oven is heating, salt your lamb shank and set aside.
  3. Cut Kabocha squash in half and scoop out insides. Drizzle the halves with olive oil and salt. Place the halves downward facing on to a baking sheet and roast for 20 minutes. When finished, scoop out the insides. You will only need one half of the squash.
  4. Heat two tablespoons of butter on a skillet, medium heat. ( I prefer my cast iron)
  5. Sear each side for 2-3 minutes or until well browned and remove from pan.
  6. Place lamb shank in the well of a 10 quart slow cooker.
  7. Add the rest of the ingredients. Give it a decent stir and allow mixture to slow cook for 8-10 hours.
  8. The lamb will fall of of the bone easily! Serve with crusty bread and a hunk of goat cheese for a satisfying meal.
Recipe by Honest Cooking at https://honestcooking.com/lentil-lamb-shank-soup-carrots-apples-kabocha-squash/