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Ingredients

• 8 medium lamb shanks
• 2 Tbsps oil
• 3 bay leaves
• 1 large onion (diced)
• 2 cups cabbage
• 3 sticks celery (sliced)
• 1 cup spinach (shredded)
• 1 cup broccoli pieces
• 1 cup sliced green beans
• 2 litres beef stock
• 1 cup bacon bits
• 2 Tbsps sugar free
• tomato paste
• 3 Tbsps peppercorns
• ½ cup cream

Method

1. Heat oil and brown shanks. Drain off fat.
2. Cover with water, bay leaves and peppercorns.
3. Simmer for 45 minutes or until meat is tender.
4. Add vegetables and beef stock. Bring to boil and simmer for 15 minutes or until vegetables are tender.
5. Add cream prior to serving and garnish with chopped parsley.

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