Instructions: Place lamb shanks and water in a pan, bring to the boil and simmer gently for 1 1/2 hours until lamb is tender. Remove from heat and allow to cool; reserve stock. Remove meat from bones and cut into dice.

Soak lentils in cold water overnight.

Dice all vegetables into 1 cm dice.

Melt butter in a large saucepan, add onion and bacon and cook 2 minutes. Add remaining diced vegetables, cook gently 3 minutes, stirring. Add stock, crumbled stock cube, diced meat and lentils, bring to the boil and simmer, covered, for 1 hour. Season well and finish with chopped parsley just before serving.

Serves 6-8.

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