Spanish Lamb Shank and Vegetable Soup

Ingredients

• 1 tbsp oil
• 1 lamb shank
• 1 onion, diced
• 1 zucchini, diced
• 1 carrot, diced
• 1 1/2 L water
• 40 g One Pot Spanish Chicken and Potato Bake
• 400 g can tomato puree

Method

1. Heat oil in a large saucepan and brown the lamb shank, onion, zucchini and carrot.
2. Add water, McCORMICK One Pot Spanish Chicken and Potato Bake recipe base and puree then bring to the boil.
3. Turn down heat and simmer for 1 hour and 30 minutes or until the lamb is soft (top with extra water if the liquid reduces to much).
4. Take the lamb shank out and pull the meat off the bone.
5. Shred the meat and return the meat to the soup.
6. Serve seasoned with salt and freshly cracked pepper.