Lamb and Freekeh Soup
2 tbsp Bertolli Robusto Extra Virgin Olive Oil, plus extra to drizzle
2 lamb shanks, seasoned with salt and pepper
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 fennel, trimmed reserving fronds, finely chopped
2 celery sticks, finely chopped
1 zucchini, finely chopped
1 tbsp Moroccan seasoning
1.5L salt-reduced chicken stock
400g tin crushed tomatoes
150g freekeh (substitute pearl barley or puy lentils if you prefer)
¼ bunch Tuscan kale, leaves finely chopped
Shaved parmesan, to serve
Heat half the Bertolli Robusto Extra Virgin Olive Oil in a frying pan over medium-high heat. Cook lamb, turning occasionally, for 8 mins or until browned all over. Transfer to a slow cooker.
Heat the remaining Bertolli Robusto Extra Virgin Olive Oil in the pan. Add the onion, carrot, fennel, celery and zucchini. Cook, stirring, for 5 mins or until vegetables start to brown. Add the Moroccan seasoning. Cook, stirring, for 1 min or until aromatic. Spoon mixture over the lamb in the slow cooker.
Add the tomatoes, stock and freekeh to the slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) or until lamb is falling off the bone.*
Transfer lamb to a heatproof bowl. Coarsely shred meat and discard bones. Return meat to the slow cooker with kale until heated through and kale is wilted. Season then serve in bowls drizzled with a little extra Bertolli Robusto Extra Virgin Olive Oil and shaved parmesan.
*if you have a pressure cooker you can cook this for 50 mins on high pressure with natural release.