A comforting and flavorful soup featuring tender lamb and fresh vegetables, perfect for a cozy meal.
Prepare the vegetables by peeling and chopping the carrots, onion, and celery, and slicing the zucchini.
Uniformly chopping the vegetables ensures even cooking and a consistent texture.
In a large saucepan, place the lamb shanks, prepared vegetables, garlic, bay leaf, and black pepper.
Layer the ingredients evenly to ensure the flavors meld together during cooking.
Add enough water to cover the ingredients and bring to a boil. Reduce the heat and simmer for 2 hours.
Skim off any foam that forms on the surface for a clearer broth.
Remove the lamb shanks from the saucepan, strip the meat from the bones, and return the meat to the soup.
Shred the meat into bite-sized pieces for easier eating.
Add the beef bouillon cubes to the soup and simmer for an additional 30 minutes.
Stir occasionally to ensure the bouillon cubes dissolve completely.
Serve the soup hot with crusty bread or damper on the side.
Garnish with fresh parsley for a touch of color and added flavor.
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