Lamb shank and vegetable soup recipe

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, carrot 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 the 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.

Season to taste with sea salt and pepper. Garnish with parsley to serve.