Easy Winter Soup

This is a very simple soup recipe. The longer you cook it the better it tastes. Make it with lamb or beef and whatever vegetables are in season.

Ingredients

• 4 lamb shanks or beef osso bucco pieces (or any other meat with a bone)
• 1 Large white onion
• 1 Large Spanish onion 
• 1 red or orange capsicum
• 3 sticks celery 
• 2 carrots 
• 1 large sweet potato
• 2 or 3 potatoes
• 1 piece pumpkin
• 1 small eggplant
• 2 or 3 tomatoes
• 1 bunch parsley
• 1 cup chicken or beef stock (or stock cube)
• ½ to 1 cup red lentils
• Red wine (optional) 
• Water
• Salt & pepper to taste

Method

• Brown meat on both sides, drain and remove excess fat. Place in a large soup pot. 
• Peel, chop and slice all vegetables and add to pot (potatoes can be unpeeled) 
• Add stock and a splash of red wine if desired.
• Add lentils
• Cover with water, bring to the boil. Turn down heat and simmer on a very low heat for at least 4 hours or until meat is falling off the bone. 
• Remove bones from meat and break up meat with a fork.
• Lightly mash up some of the vegetables to thicken soup and season to taste with salt and pepper.