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Mums Lamb Shank Soup

My ultimate winter comfort food.  My mum made this soup all through winter and we never complained, we only ever asked for more.

INGREDIENTS

2 tablespoons olive oil

4 trimmed lamb shanks

2 large chopped onions

4 cloves crushed garlic

2 diced carrots

2 sticks diced celery

2  Stock Beef

1 litre water

3/4 cup soup mix

2 tablespoons chopped fresh rosemary

1 teaspoon finely chopped fresh rosemary

METHOD

Heat 2 tablespoons olive oil in a large saucepan and brown 4 trimmed lamb shanks. Remove and set aside. Add 2 large chopped onions, 4 cloves crushed garlic, 2 diced carrots and 2 sticks diced celery and cook for 5 minutes or until lightly browned.

Return the shanks to the pan and add 2 litres beef stock, 1 litre water, 3/4 cup sou mix and 2 tablespoons chopped fresh rosemary. Bring to the boil then reduce the heat to low and simmer, covered, for 2 hours.

Remove the shanks and cool slightly. Take the meat off the bone and flake into pieces. Return the meat to the soup and add an extra 1 teaspoon finely chopped fresh rosemary. Season to taste and serve. Freeze remaining soup in airtight containers