Lamb Shank Soup - cooking recipe

Ingredients

2 None small lamb shanks, trimmed
None None Cooking spray
1 None large onion, finely chopped
1 None medium carrot, chopped
1 None medium parsnip, chopped
1 clove garlic, crushed
14-15 oz can chopped tomatoes
1 quart beef stock
14-15 oz can butter beans, drained, rinsed
2 tbsp fresh basil leaves

Preparation

Spray lamb with oil. Heat a medium, heavy-based saucepan over moderate heat.
Sear lamb all over until browned (about 2 minutes per side). Transfer to a heatproof plate.
Add onion, carrot, and parsnip to saucepan; saute for 2-3 mins. Add garlic; cook, stirring, for 30 seconds.
Add lamb, tomatoes and stock. Bring to a boil; reduce heat. Cook, covered, for 1 hour, or until lamb is tender. Stir in beans. Season with salt and pepper.
Place shanks in bowls. Ladle hot soup over shanks; top with basil.