Preheat oven to 350°F.

Lightly salt and pepper lamb shank then place it on a baking sheet for 10 minutes on one side and flip and do the same on the other, searing the fat and meat slightly.

After lamb is cool enough to touch, make slits in the meat large enough to accommodate garlic cloves and stuff with peeled garlic cloves.

Reduce temperature of oven to 275°F.

Drizzle ¼ cup olive oil over the shank and lightly salt.

Prepare veggies per ingredient list and combine in large roasting pan.

Combine spices and herbs in a small bowl.

Drizzle remaining ¼ cup of olive oil over the veggies and lightly sprinkle half of the spice/herb combo over veggies.

Sprinkle remaining spice/herb over lamb shank and place on top of cut veggies.

Slow roast lamb and veggies for 2 hours until a golden crust of fat is glistening on your shank.

Let cool to room temperature.

With a sharp knife, cut away as much of the meat and fat as possible and detach from the bones.

Add the pieces of stuffed garlic from the lamb into your bone broth pot as well as some of the veggies, especially some onions and peppers.

Add a tablespoon of salt and a bit of pepper, and fill the pot half way or about 3 litres, and simmer for up to 24 hours, somewhat reducing the broth and keeping it mostly covered. Touch in every once in a while to make sure the bones are still covered and it hasn’t reduced more than 50 percent. Add more water if necessary.

Cube lamb meat and then cover and refrigerate in pan with veggies until ready to add to bone broth.

Once bone broth is finished, strain out bones, but keep garlic and veg and any stray meat pieces the have separated from the bones in the pot.

Bring out the roasted cubed meat and veg and add it to the bone broth.

Simmer soup for an hour; not much more than that.

Sprinkle on fresh parsley just before serving, if desired.