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What you'll need

• Serves 1

• 1 lamb shank
• flour to dust
• 5 tablespoons cooking oil
• 2 litres chicken stock
• 1 carrot, diced
• 1 stalk celery, diced
• 1⁄2 onion, diced
• 1 clove garlic, sliced
• 20g chickpeas, cooked
• 20g borlotti beans, cooked
• 20g cannellini beans, cooked
• 1 tablespoon parsley, chopped

The easy bit

1. Lightly dust the shank with flour and seal all sides in a hot frying pan with 3 tablespoons of cooking oil.
2. In a pot, simmer the chicken stock and the golden brown shank for 30 minutes, or until the meat falls off the bone.
3. Lift lamb out of the pot and cool. Keep the liquid – this will be the base of the soup. Dice lamb into bite-size pieces.
4. In another pot, heat the remaining oil and fry the vegetables and garlic.
5. Add half of the remaining liquid to the vegetables and cook until the vegetables are just soft.
6. Fold in the beans and lamb and simmer for 5 minutes.
7. Season to taste, add parsley and serve.