Lamb Soup

Directions

1. 1
   Roast lamb shanks for approx 1 hour at 325 degrees until well browned on both sides.
2. 2
   Mince 1 onion and half the carrots in food processor.
3. 3
   In a large pot bring 8 cups of water or vegetable stock to a boil.
4. 4
   Add lamb, minced onion, minced carrot, salt and pepper and simmer until lamb is tender and is easily removed from the bone.
5. 5
   De-bone and chop lamb meat and return to pot.
6. 6
   Add tomato paste, vinegar and wine, simmer for 15 minutes.
7. 7
   Add diced potatoes, remaining carrots (diced) and remaining onion (diced small).
8. 8
   Simmer until vegetables are tender, add salt and pepper to taste.
9. 9
   Add frozen peas 5-10 minutes before serving so they don't get mushy.
10. 10
    Serve with beer bread.