Lamb and bean soup

Ingredients

2 large lamb shanks, cut osso bucco style (ask your butcher to do this)

3 cups chicken stock

3 cups beef stock

2 carrots, peeled and cut into rounds

350 g cabbage, cut into large chunks

400 g can cannellini beans, drained and rinsed

420 g red kidney beans, drained and rinsed

1 clove garlic

shredded rind of one lemon

1 cup Italian parsley leaves

char-grilled bread to serve

Place the lamb shank pieces, the chicken and beef stock into a large pot. Bring slowly to the boil and reduce heat to low or barely simmering skimming away any scum from the surface
Keep the heat at simmering point; small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time
Cook 1 hour and 40 minutes before adding carrots and cabbage. Cook for a further 20 minutes or until vegetables are just tender. Add the cannellini and red kidney beans and remove from the heat
Chop the garlic, lemon rind and parsley together and set aside in a bowl. Remove the lamb; take out the bones and shred meat into small pieces. Return lamb to soup
To serve ladle the soup into bowls, sprinkle with the garlic and parsley. Serve char-grilled bread to the side

When the meat begins simmering some of its proteins coagulate and are drawn out into the simmering liquid. It appears as a greyish foam/scum over the surface of the liquid. Use a large metal spoon or ladle to skim the scum away. When the greyish scum has been replaced by clear froth, reduce the heat to a gentle simmer to cook the meat
Keep the heat at simmering point. Adjust the heat throughout the cooking time. You may need to regulate the heat to achieve just the right level of activity during cooking. Do not let the meat boil or it will become dry and sliingy