Step 1

Heat half the oil in a large stock pot or saucepan over medium-high heat. Season lamb shanks with salt and pepper. Cook lamb shanks for 5 mins or until browned all over. Remove to a plate.

Step 2

Heat remaining oil in the same pot or pan over medium heat. Add onion, celery and carrot. Cook for 5 mins or until softened. Add garlic and Moroccan seasoning and cook for 1 min or until aromatic. Return lamb along with tomatoes, stock, 3 cups (750ml) water and cinnamon. Bring to the boil. Reduce heat to low, cover and cook for 1 hour 45 mins or until lamb is tender and falling off the bone.

Step 3

Remove lamb shanks to a plate. Once cool enough to handle, shred meat and return to the soup along with chickpeas and coriander. Season with salt and pepper. Cook for 5 mins or until soup is heated through. Remove cinnamon quill. Ladle into bowls and serve with crusty bread.