Lamb Shank and Celery Soup
Ingredients
2 tablespoons olive oil
2 teaspoons crushed garlic
3 lamb shanks; 2 litres (8 cups) water
1 cup red wine
1 tablespoon olive oil extra
1 onion
1 cup macaroni
4 sticks celery
2 tablespoons parsley
Method
Heat oil in large pan.
Cook garlic and shanks until shanks are well browned all over.
Add water and wine.
Bring to the boil and simmer covered about 1 hour.
Add extra water if needed.
Peel and chop onion.
Chop celery.
Strain over large bowl and reserve stock.
Remove lamb from bones, shred lamb finely.
Heat extra oil in same pan.
Cook onion, stirring until soft.
Add reserved stock, bring to boil, add pasta boil uncovered until pasta is almost tender.
Add extra water if needed.
Stir in celery and lamb, simmer further 10 minutes.
Add parsley just before serving.
