serves 4-6

  • 1 cup McKenzie’s 12 Blend Soup Mix
  • 1 tbs olive oil
  • 2 lamb shanks, trimmed
  • 1 onion, finely diced
  • 1 celery stick, chopped
  • 2-3 garlic cloves, finely chopped
  • 2 tsp paprika
  • 1 tsp McKenzie’s Ground Cinnamon
  • 1 litre chicken stock
  • 1 litre water
  • 1-2 sprigs thyme
  • 300g pumpkin, peeled and diced
  • to taste McKenzie’s Australian Natural Sea Salt Grinder
  • to taste McKenzie’s Whole Black Peppercorn Grinder
  • Flat leaf parsley and crusty bread, for serving
    Step 1

    Prepare 12 Blend Soup Mix according to on-pack preparation instructions

    Step 2

    Heat half the oil in a large pot and add lamb shanks, cooking until seared all over. Remove from pot. Pour in remaining oil and cook onion, celery and garlic, cooking until onion is just tender. Stir in spices and cook for a further minute.

    Step 3

    Return shanks to the pot with the stock, water and thyme. Bring to the boil and simmer partially covered for approx. 1 hour. Add 12 Blend Soup Mix and pumpkin, cook a further 30-45 minutes until meat is falling from the bone.

    Step 4

    Take shanks from the pot and remove meat from the bones. Shred or dice and return to the pot. Season to taste and serve with parsley and crusty bread.


Butter Chicken

SERVES: 4  - for slow cooker



1 Tab sunflower oil
1 onion, sliced
3cm piece ginger, finely grated
2 cloves garlic, crushed
2 tsp ground cumin
1 tsp garam masala
1 tsp turmeric
½ tsp ground coriander
⅓ cup almond meal
1kg skinless chicken thigh pieces with bone
1 cup tomato passata
1 cup water
½ cup pouring cream
¼ cup flaked almonds, toasted
rice and naan bread, for serving

1. Heat oil in a frying pan over low heat, add onion, ginger and garlic cooking for 3-4 minutes until tender. Stir in spices and cook for 1 minute until fragrant. Add almond meal and continue cooking a further minute. Transfer mixture to the bowl of a slow cooker.

2. Add the chicken to the slow cooker arranging in one layer and add the passata and water. Cover and cook on low heat for 8 hours. Stir in the cream and serve sprinkled with almonds and accompanied with rice and naan bread.

*For a faster cooking time, cook on High heat for 4 hours.