Lamb Shank & Vegetable Soup

Another quick but delicious recipe.  It is a full bodied soup that is just wonderful for those cooler winter nights or ideal for a weekend when you want a little more time for you.  I made mine on low in the slow cooker which made it so simple.  Just prepare and press the button. 

Ingredients (serves 6)

4 lamb shanks, french trimmed
3 celery sticks, trimmed, cut into 1cm pieces
2 medium carrots, peeled, cut into 1 cm pieces
1 (about 300g) swede, peeled, cut into 1cm pieces
1 (about 160g) parsnip, peeled, cut into 1cm cubes
2 x 420g cans condensed tomato soup
1.5L (6 cups) cold water
1/3 cup loosely packed coarsely chopped fresh parsley
salt and freshly ground black pepper

Method:

Combine lamb shanks, celery, carrot, swede, parsnip, tomato soup and water in a large saucepan over high heat and bring to the boil.  Reduce heat to low and simmer, covered, stirring occasionally, for 2-1/4 hours or until lamb is tender and falling away from the bone.

Remove from heat and stir in parsley.  Use tongs to remove the bones.  Taste and season with salt and pepper.  Ladle soup into bowls and serve with crusty bread, if desired. 

If you can't get the french trimmed shanks use untrimmed but you will find there will be more fat in the soup.  You can let it stand overnight if preferred and then scoup this off.  I serve it with a sliced turkish loaf topped with grated parmesan cheese which has been lightly grilled.  Bon Appetite!