1 tablespoon olive oil
2-3 lamb shanks, about 800 grams
sea salt and freshly ground pepper
2 celery stalks, finely diced
2 carrots, finely diced
1 onion, finely diced
3 bay leaves
1 tablespoon finely chopped rosemary
1 x 400 gram tin chopped tomatoes in juice
1 litre lamb or vegetable stock
150 ml red wine
2 x 400 gram cans butterbeans
handful flat-leaf parsley, roughly chopped
Heat the oil in a large stockpot until sizzling. Season the lamb and place in the oil. Cook, turning, until golden all over. Remove and set aside. Add the celery, carrots, onion, bay leaves and rosemary to the pan and sauté for 3-4 minutes or until the onion is translucent. Add the tomatoes, stock, wine and lamb to the pan and bring to the boil. Reduce to a simmer then cover and cook for 1½ - 2 hours, or until the lamb is cooked and falling off the bone.
Add half the beans after about 1¼ hours.
Place the remaining beans in a blender or food processor and add 100 ml of hot broth from the pot. Blend until smooth.
Remove the shanks from the soup and cool. Pull the lamb from the bones and shred into bite-sized pieces. Return the lamb pieces to the soup with the bean purée and most of the parsley. Bring back to the boil before serving, garnished with extra parsley.