See note below for preparation of stock in advance using a slow cooker.
Place lamb shanks into cold water with onion, carrot, celery, bouquet garni, salt and pepper, bring to boil and simmer for 1½ hours.
Allow to cool. Remove shanks, set aside. Strain the stock and allow to cool further. Separate the meat from the bones and dice. Skim all fat from the stock.
Pour the stock into a large saucepan and add tomato puree, onions, carrot, parsnip and potato. Simmer gently for 1 hour or until vegetables are tender and flavours have blended.
Add the diced meat and broccoli and simmer a further 20-30 minutes. Adjust seasoning. Serve garnished with plenty of chopped parsley.
I like to make the stock in a slow cooker the day before so that the meat is very tender and the flavours blend well. At the end of cooking (7-8 hours on low) remove the bouquet garni and the meat as per the instructions, strain then allow to cool. Refrigerate the stock overnight then it is very easy to remove all the fat from the top. Note that after refrigeration your stock may solidify to a jelly-like consistency - this is a good thing so don't worry! It will return to a rich liquid again once its heated.
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|Serving Size: 1 Serving (724g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 425 (54%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 23.3g||116 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 417.5mg||128 %|
|Sodium 244.6mg||8 %|
|Potassium 2224.9mg||59 %|
|Total Carbohydrate 55.2g||16 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 43.2g|
|Protein 38.4g||55 %|
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Calories per serving: 785
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