Ingredients 
4 lamb shanks
3 celery sticks, trimmed, cut into 1cm pieces
2 medium carrots, peeled, cut into 1cm pieces
1 (about 300g) swede, peeled, cut into 1cm cubes
1 (about 160g) parsnip, peeled, cut into 1cm cubes
2 x 420g cans condensed tomato soup
1.5L (6 cups) cold water
1/3 cup loosely packed coarsely chopped fresh continental parsley
Salt & freshly ground black pepper
Method
- Combine lamb shanks, celery, carrot, swede, parsnip, tomato soup and water in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 2 1/4 hours or until the lamb is tender and falling away from the bone.
- Remove from heat and stir in parsley. Use tongs to remove the bones. Taste and season with salt and pepper. Ladle soup into bowls and serve with crusty bread, if desired.
Recipe sourced from www.taste.com.au