Lamb Shank Soup

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This is my mum's recipe, which i made just recently. My son's girlfriend wanted the recipe, so i figure this is the easiest way to give it to her! If you like hearty old-fashioned soup, this is a good stick-to-your-ribs one! cook time includes making the stock, then next day, the soup, but not the sitting overnight!

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Steps

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Stock: place all the ingredients for the stock in a large saucepan and cover with water.

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Bring to the boil , then reduce to a very low simmer and cook for about 2 hours , or until the meat is tender enough to fall off the bones.

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Strain , reserving the liquid and meat and discarding the vegetables.

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Shred the meat and refrigerate.

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Cool overnight , refrigerate , then remove the fat from the top of the stock and discard the following day.

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Soup: place all the ingredients for the soup in a large stockpot.

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Bring to the boil , then reduce to a simmer and cook for about 1 hour , or until the soup mix is tender , stirring occasionally.

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Season well to taste , add the reserved meat and heat through well.

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Serve with crusty buttered bread !.

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Ingredients

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lamb shanks, onion, celery, carrots, black peppercorns, garlic, parsley, fresh thyme, onions, turnip, dry onion soup mix, soup mix, water, salt & freshly ground black pepper