Lamb Shank and Vegetable Soup

• 2 tablespoon oil
• 6 lamb shanks, dusted with
• plain flour
• 1 tablespoon oil, extra
• 3 carrots, chopped Target 2 lb For $3.00 thru 02/06
• 2 onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3 stalks celery, chopped
• 2 teaspoons minced garlic
• small bunch of mixed herb sprigs (eg. sage, thyme, rosemary), tied together
• 2 litres prepared KRAFT Bonox stock
• 1 tablespoon tomato paste
• 1 cup chopped green beans or broad beans

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

oil, lamb shanks, flour, oil, carrots, onions, stalks celery, garlic, sage, tomato paste, green beans

Taken from www.kraftrecipes.com/recipes/lamb-shank-vegetable-soup-103566.aspx (may not work)