Lamb Shank & Vegetable Soup

• Serves: 4 as a main, 8 as an entrée
• Preparation: 30 mins
• Cooking: 2 hours

Ingredients

• 2 tablespoons vegetable oil
• 8 lamb shanks, dusted with plain flour
• 1 tablespoon vegetable oil, extra
• 3 carrots, diced
• 2 onions, diced
• 3 stalks celery, diced
• 1 tablespoon minced garlic
• small bunch of mixed herb sprigs
  (eg. sage, thyme, rosemary), tied together
• 2 litres water
• 2-3 tablespoons VEGEMITE
• 1 tablespoon tomato paste
• 1 cup chopped green beans or broad beans

Method

1. HEAT the oil in a large saucepan; add the lamb shanks and cook over high heat until well browned, all over. Remove shanks.
2. HEAT extra oil and cook carrots, onions celery and garlic until browned. Return lamb shanks to pan with herbs, water, Vegemite and tomato paste. 
3. SIMMER, uncovered, over low heat for 2 hours or until lamb shanks are cooked and tender. Add broad beans and cook for a further 5 minutes. Remove herbs and serve.