lightly spray a large saucepan with oil. Heat over medium-high heat. Add shanks. Cook, turning, for 5 minutes or until browned. Transfer to a plate. Reduce heat to medium. Add onion, carrot and celery. Cook, stirring for 2 to 3 minutes or until softened. Add garlic, cook for 1 minute.
Increase heat to medium-high. Return lamb to pan. Add tomato, stock and 2 cups cold water. Bring to the boil. Reduce heat to low and cover. Cook for 1 hour and 30 minutes, until meat is tender. Remove lamb to a board. Shred meat. Discard bones.
Return soup to the boil over high heat. Stir in pasta. Cook, covered for 7 to 8 minutes or until pasta is tender. Add lamb and basil.
Ladle soup into bowls and season with salt and pepper as desired.
TIP-To make this soup ahead, prepare to the end of step 2. Refrigerate covered for up to two days.
Serving
Suggestions
if you don't have rolls we often just use toast...this soup isnt too rich, its just right, for us anyway. Enjoy
Originally Submitted
5/1/2010
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