Lamb Shank Soup

• 2 None small lamb shanks, trimmed
• None None Cooking spray
• 1 None large onion, finely chopped
• 1 None medium carrot, chopped
• 1 None medium parsnip, chopped
• 1 clove garlic, crushed
• 14-15 oz can chopped tomatoes
• 1 quart beef stock
• 14-15 oz can butter beans, drained, rinsed
• 2 tbsp fresh basil leaves

1. Spray lamb with oil. Heat a medium, heavy-based saucepan over moderate heat.
2. Sear lamb all over until browned (about 2 minutes per side). Transfer to a heatproof plate.
3. Add onion, carrot, and parsnip to saucepan; saute for 2-3 mins. Add garlic; cook, stirring, for 30 seconds.
4. Add lamb, tomatoes and stock. Bring to a boil; reduce heat. Cook, covered, for 1 hour, or until lamb is tender. Stir in beans. Season with salt and pepper.
5. Place shanks in bowls. Ladle hot soup over shanks; top with basil.

lamb shanks, cooking spray, onion, carrot, clove garlic, tomatoes, beef, butter beans, basil

Taken from recipes-plus.com/api/v2.0/recipes/23095 (may not work)