French Onion Soup With Lamb - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
3 lb lamb shanks
1 None leek, quartered lengthwise, sliced
2 stalks celery, chopped
2 None carrots, chopped
1.5 oz french onion soup mix
4 None chicken bouillon cubes, crushed
1 None parsnip, chopped
3.5 oz medium-grain brown rice
1/2 cup fresh flat-leaf parsley, chopped, to serve

Preparation

In a saucepan, heat 1 1/2 tbsp oil over high heat. Cook lamb for 5 mins, or until browned. Set aside. Wipe pan clean.
Heat remaining oil over medium heat. Add leek, celery and carrot. Cook for 5 mins, or until soft. Return lamb and resting juices to pan. Add soup mix, crumbled bouillon cubes and 8 cups water. Bring to a boil, reduce heat and simmer, covered, stirring occasionally, for 1 hour.
Add parsnip and rice to soup, cover and simmer, stirring occasionally, for 1 hour, or until lamb is falling off bone. Remove lamb from soup and shred meat. Discard bones. Add lamb to soup and season. Serve sprinkled with parsley.