Lamb Shank & Vegetable Soup

1 tbs olive oil 4 lamb shanks 1 large onion, finely diced 1 clove garlic, finely chopped 4 carrots, sliced 4 celery sticks, sliced 375g McKenzie's Soup Mix 5 cups beef stock 4 cups water To taste, McKenzie's Whole Black Peppercorn Large Grinder To taste, McKenzie's Australian Natural Sea Salt Large Grinder 1/4 cup parsley, finely chopped

Step 1

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.

Step 2

Add Soup Mix. Pour in stock and water. Bring to the boil.

Step 3

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.

1/2 cup of McKenzie’s Chickpeas can also be added at Step 3.

Serve with mashed potato.