Leg soup

Instructions

1. Brown the shank in the oil over high heat for 10 minutes, turning it so it colours evenly.
2. Add the sliced onions and garlic and fry for 5 minutes until golden.
3. Pour in the cold water, add the cinnamon stick, cumin, turmeric, salt and pepper, then bring to the boil, skimming the surface.
4. Lower the heat, cover and simmer for 1 h 30 until the meat comes away from the bone.
5. Add the carrots in rounds, the potatoes in chunks and the tomatoes cut into wedges, then cook for another 30 minutes.
6. Remove the shank, shred the meat and return it to the broth.
7. Cook the vermicelli separately, divide it among the bowls, ladle the soup over the top and garnish with chopped coriander and a squeeze of lemon.