Slow-Simmered Beef Shin & Mushroom Velvet Soup

Cooking Hack: Sear the beef shin in small batches to maintain pan heat. Deep caramelisation creates a velvety, collagen-rich broth full of natural gut-friendly gelatin without requiring extra thickeners. 20.Slow-Cooked Lamb, Leek & Sweet Potato Broth Servings: 4 Prep time: 15 minutes Cook time: 120 minutes Ingredients 400g lamb shoulder, trimmed of excess fat and diced into 2cm cubes 1 tbsp olive oil 2 large leeks, washed and sliced into 1cm rounds 1 medium sweet potato (approx. 300g), peeled and diced into 2cm cubes 2 garlic cloves, finely minced 1 tbsp fresh rosemary, finely chopped 1.2L low-salt lamb stock (or dark vegetable stock) 200g cavolo nero kale, stems removed and leaves shredded Sea salt and freshly cracked black pepper, to taste Instructions Sear Meat: Heat the olive oil in a large stockpot over medium-high heat. Season the lamb cubes and sear for 5 minutes until browned on all sides, then remove and set aside. Sauté Aromatics: Reduce heat to medium, add the sliced leeks, garlic, and chopped rosemary to the pot, and cook for 4 minutes until softened and fragrant. Simmer Broth: Return the lamb to the pot along with the sweet potato and stock; bring to a boil, then cover and simmer gently over low heat for 100 minutes until the lamb is melt-in-the-mouth tender. Finish & Serve: Stir in the shredded cavolo nero during the final 10 minutes of cooking until wilted, adjust seasoning, and serve hot. Nutritional Information (per serving) Calories: 345 kcal Protein: 28 g Fat: 12 g Carbohydrates: 26 g Fibre: 6 g Chef's Tips and Guidelines Cooking Hack: Sear the lamb in small batches rather than crowding the pot. This creates a rich Maillard reaction on the meat, deepening the broth's savory profile without needing extra fat or high-sodium stocks.