Makes 8-12 portions
2 Lamb Shanks
1 medium sized pumpkin peeled and roughly chopped
2 litres of vegetable or chicken stock
2 medium sized onions peeled and diced
1 small bunch of coriander
1 bottle Chilli Lime Coriander Dressing
In a frying pan add a little bit of oil and heat a little. Add lamb shanks and cook on each side until browned.Add the onions and cook for a few minutes until soft.
Place lamb shanks, onions into a pot or slow cooker . Add enough stock to cover the lamb shanks and cook on low until meat is starting to full off the bone. Remove shanks from the pot or slow cooker. Add the pumpkin, rest of the stock and 2 tablespoon of the chilli lime coriander dressing to the pot or slow cooker. Cook until pumpkin is soft.( If you find it is thicking up too much add a bit more stock or water. )
If you have a stick blender , blend the mixture until it is smooth. If you do not have a stick blender you can use a potato masher to mash the pumpkin. Taste and season with salt and pepper.
Shred the lamb shank meat and add it back to the pumpkin soup mixture and stir through.
In individual bowls ladle in the soup mixture and top with a drizzle of the chilli lime coriander dressing and a sprinkle of chopped coriander. ( you can add more if you would like it to be hotter)