Roughly chop two carrots, two onions, some celery stalks and a couple of potatoes, and throw them in a big old pot with four lamb shanks, two crushed garlic cloves, a tin of tomatoes, a little tin of tomato paste and six cups of chicken or beef stock. Bring it to the boil then turn back the heat and let it simmer, covered, for an hour. When the meat is tender, strip it off the bone, toss back into the pot and throw in two roughly chopped zucchini. Simmer with the lid off for another 30-60 minutes and……yummy! (thanks Women’s Weekly cookbook)