French Onion Soup With Lamb

• 1 tbsp vegetable or olive oil
• 3 lb lamb shanks
• 1 None leek, quartered lengthwise, sliced
• 2 stalks celery, chopped
• 2 None carrots, chopped
• 1.5 oz french onion soup mix
• 4 None chicken bouillon cubes, crushed
• 1 None parsnip, chopped
• 3.5 oz medium-grain brown rice
• 1/2 cup fresh flat-leaf parsley, chopped, to serve

1. In a saucepan, heat 1 1/2 tbsp oil over high heat. Cook lamb for 5 mins, or until browned. Set aside. Wipe pan clean.
2. Heat remaining oil over medium heat. Add leek, celery and carrot. Cook for 5 mins, or until soft. Return lamb and resting juices to pan. Add soup mix, crumbled bouillon cubes and 8 cups water. Bring to a boil, reduce heat and simmer, covered, stirring occasionally, for 1 hour.
3. Add parsnip and rice to soup, cover and simmer, stirring occasionally, for 1 hour, or until lamb is falling off bone. Remove lamb from soup and shred meat. Discard bones. Add lamb to soup and season. Serve sprinkled with parsley.

vegetable, lamb shanks, stalks celery, carrots, onion soup, chicken bouillon cubes, brown rice, parsley

Taken from recipes-plus.com/api/v2.0/recipes/24295 (may not work)