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Lamb Shank Soup

1kg Lamb Shanks
1 Medium Onion
2 Cloves Garlic
2 Medium carrots (diced)
2 Sticks Celery (chopped)
500g chopped tomatoes
About 1.5 litres of lamb stock or combination of stock and water if you don’t have enough. (see our recipe for home made stock)
5 large potatoes chopped
2 medium zucchini chopped
2 tablespoons chopped fresh basil
½ teaspoon sugar (this will offset the acidity of the tomatoes)

Brown the shanks well. Remove from pan.
Saute onion, garlic, carrots and celery until soft.
Return Shanks to the pan
Add tomatoes and stock.
Cover and simmer for at least 2 hrs, topping up the stock a little if necessary.
Remove meat from bones and chop roughly.
Bring soup to boil in pan return meat and add potato, zucchini, basil and sugar.
Simmer uncovered about 1hr.

This can be frozen, but best to freeze without the potato as it goes a little floury in texture.