Time: Prep 15 minutes, Cook 1-2 hours       Serves: 4         Difficulty: Easy

Ingredients:

• 2 lamb shanks or lamb neck chops
• 2 cloves garlic
• 1 onion
• 1 tblsp olive oil
• 400g tin tomatoes
• 1 litre beef stock
• salt and pepper to taste
• fresh rosemary and parsley if you have it
• whatever vegies you have eg; 2 carrots, 2 celery sticks, parsnip, sweet potato, zucchini, silverbeet

Method:

• Heat oil on medium and fry garlic, onion, rosemary and lamb until meat is lightly browned.
• Add all other ingredients, except zucchini, silverbeet and parsley.
• Add enough water to cover everything (amount depends if you prefer thin or thick soup).
• Bring to boil, then simmer for 1-2 hours.
• Towards the end of cooking, take lamb out and finely cut all meat off the bones.
• Return lamb to the pot, along with zucchini, silverbeet and parsley.
• Simmer for another 10 minutes.
• Enjoy on it’s own or with some crusty bread!