Step 1

Spray lamb with oil. Heat a medium, heavy-based saucepan over moderate heat.

Step 2

Cook lamb, turning, 2 minutes each side, or until seared. Transfer to a heatproof plate.

Step 3

Add onion, carrot and parsnip to saucepan; cook, stirring, 2-3 minutes. Add garlic; cook, stirring, 30 seconds.

Step 4

Add lamb, tomato and stock. Bring to the boil; reduce heat. Cook, covered, 1 hour, or until lamb is tender. Stir in beans. Season with salt and pepper.

Step 5

Place shanks in bowls. Ladle hot soup over shanks; top with basil.