Light Moussaka Soup - cooking recipe

Ingredients

1 lamb shank
3 c. beef broth
1 Tbsp. minced onion
1 small eggplant, cubed
2 stalks celery, chopped
1 can tomatoes, undrained, chopped
1 clove garlic
1 tsp. oregano
1 tsp. basil
2 Tbsp. parsley

Preparation

Brown lamb shank in oven for 1 hour at 325\u00b0.
Remove meat from bone.
In large pot, place beef broth, shank bone and all other ingredients. Bring to a boil and simmer for 30 minutes. Meanwhile, cut up the meat removed from the shank into small pieces, removing fat and grizzle.
Add meat to the soup at end of simmer time, first removing the shank bone.
A small piece of toast may be put in bottom of each soup bowl, topped with 1/2 teaspoon grated Gruyere cheese.
This adds additional flavor. Serves 4 to 6.