1 tbsp olive oil, extra to drizzle
4 shallots, peeled and finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
1kg lamb neck, boned, cut into large pieces
2 fresh bay leaves
3 sprigs thyme
2 rosemary stalks
200g fresh borlotti beans
400g cherry tomatoes
1 tbsp caster sugar
½ cup verjuice
parmesan, shaved, to serve
Heat oil in a large saucepan over medium heat, add shallots, carrot and celery and cook for 7 minutes or until softened.
Add lamb and cook for 5 minutes or until browned. Add 2 litres of water, bay leaves, thyme and rosemary and bring to the boil.
Reduce heat to low and simmer for 2 hours.
Add borlotti beans, tomatoes, sugar and verjuice and cook for a further 30 minutes or until the beans are tender. Season to taste.
Serve soup with extra oil and shaved parmesan.