Soups

Hearty vegetable and lamb shank soup.

Heat oil in large heavy based saucepan. Cook lamb shanks until well browned on all sides. Transfer to a large plate. Leave remaining oil in pan.

Add onion, garlic, carrots and celery to pan. Cook, stirring often, until onion is just tender.

Add McKenzie's Soup Mix. Pour in stock and water, bring to the boil.

Return shanks to pan and immerse in liquid. Reduce heat to medium low. Simmer, partially covered, for 2 hours, stirring occasionally, until shanks are very tender. Add more water if required.

Season to taste with McKenzie's Australian Natural Sea Saltand McKenzie's Whole Black Peppercorns. Garnish with parsley.

Make a simple gremolata to add a freshness and burst of flavour to the soup (mix together 2 tablespoons finely chopped parsley, 1 garlic clove crushed, 1 teaspoon lemon zest, 1 teaspoon olive oil, seasoned with salt and pepper). Divide evenly between the four serves and place on top of the soup just prior to serving.