Hearty Lamb Shank and Vegetable Soup
500g packet soup mix
1 T olive oil
4 lamb shanks, French trimmed
1 brown onion, finely chopped
2 carrots, 2cm pieces
3 celery sticks, 2cm pieces
1.25L water
1L chicken stock
Salt and pepper
¼ C fresh parsley
Crusty bread, to serve
1 T olive oil
4 lamb shanks, French trimmed
1 brown onion, finely chopped
2 carrots, 2cm pieces
3 celery sticks, 2cm pieces
1.25L water
1L chicken stock
Salt and pepper
¼ C fresh parsley
Crusty bread, to serve
Rinse soup mix under cold running water, following packet directions. Heat oil and brown lamb shanks in 2 batches, remove. Add onion and cook 3 mins until soft. Add carrot and celery 5 mins until carrot just tender. Add soup mix, water, stock, bring to boil. Remove any foam from surface. Return lamb shanks. Reduce heat and simmer partially covered 1 ½ hours until meat starts to fall from bone. Season. Divide soup and lamb over bowls, serve with parsley and bread rolls.