Hearty lamb and risoni pasta soup

2 Tbsp olive oil

2 Small lamb shanks, french trimmed

100g Pancetta slices, coarsly chopped

2 Carrots, peeled, coarsly chopped

2 celery sticks, trimmed, thinly sliced

1 Brown onion finely chopped

2 Garlic cloves crushed

4 Cups chicken stock

400g Can diced Itialian tomatoes

2 Sprigs fresh rosemary

1/2 Cup dried risoni pasta

2 Tbsp chopped fresh continental parsley

Heat oil in a stock pot or large pan over medium-high heat. Add the lamb and cook, turning for 4-5 minutes or until well browned. Transfer to a plate. Heat the reamining oil in the pan. Add the pancetta, carrot, cerley and onion and cook, stirring for 8 minutes or until soft. Add the garlic and cook for 30 seconds or until aromatic. return the lamb to the pan. Add the stock, tomato and rosemary. Cover and bring to the boil. reduce the heat to low and simmer, covered for 2 hours or until the meat falls from the bone. Use tongs to transfer lamb to a plate, then remove the meat from the bone. Coarsely shred the flesh. Return to the pan. Increase the heat to medium. Add the pasta and cook, uncovered, for 15 minutes or until the pasta is al dente. Season, stir in parsley. Serve!

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