Lamb, Bean and Vegetable Soup

From a Woman's Weekly from 1998!

Can be made a day ahead.

2 tbs vegetable oil
1 kg lamb shanks
1 large onion, chopped
1 tsp ground cumin
1 tsp ground coriander
1.5 L vegetable stock
2 x 400g cans chopped tomatoes
1 tbs Worcestershire sauce
1 tbs tomato paste
2 small parsnips, diced
1 medium swede, diced
2 celery sticks, diced
2 medium carrots, diced
2 x 300g cans butter beans, rinsed, drained
1 tbs chopped fresh coriander leaves

Heat half the oil in a large pan, add lamb in batches, cook until well browned all over. Heat remaining oil in the same pan, cook onion, stirring until soft. Add spices; stir until fragrant. Return lamb to pan with stock, sauce, paste and undrained tomatoes. Simmer, covered for 1 hour stirring occasionally. Add parsnips, swede, celery and carrot to pan, simmer covered about 30 minutes or until vegetables are tender. Remove meat from bones, cut into large pieces and discard bones. Retrun meat to pan with beans, simmer uncovered another 10 minutes and stir in coriander.

To freeze, refrigerate soup until cold; skim any fat from the surface and place in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight. Place in a large pan, simmer uncovered until heated through.

Serves 4 - 6