Finely chop or grate all vegetables. I usually chop mine in the Thermomix about 10 seconds speed 5.
Place vegetables into a large pot or slow cooker.
Top with soup mix, shanks, Chicken noodle soup mix, pepper and enough water to cover.
Cook on low in slow cooker for 8 hours or bring to boil slowly on the stove then reduce to a simmer and cook for approximately 2-3 hour or until the lamb is tender and falling of the bone.
Remove the shank from the soup to pull the meat of the bone and shred.
I usually use a stick blender to partially blend the soup then place the meat back into the soup. Enjoy.
