Winter Broth

1 large or two medium lamb shanks
water
1 large onion
1 small leek
1 turnip
3 carrots
1 parsnip
3 sticks celery
broccoli stalks (save the thick stalks when you cook broccoli for another meal)
2 medium potatoes
1/2 cup dried split peas
salt and pepper

Brown the lamb shank in a roasting dish in the oven at 200C for about 30 minutes. Remove and dice the meat and place in a large pot, with the bone. Finely chop the onion and leek and peel and dice the turnip, carrots, parsnip and potatoes. Slice the celery and broccoli stalks. Place all the vegetables in the pot with the meat and add water ™ two or three litres or more, depending on the size of your pot. Bring to the boil and simmer gently for 90 minutes, checking occasionally that the peas are not sticking to the bottom. Halfway through, season to taste. Serve with hot bread rolls or herb rolls.