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 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.
To serve, granish with parsley and season to taste.