Lamb and Tomato Soup with Fava Beans Olive Oil and Gremolata

Season the lamb shanks with salt and freshly ground pepper.

Heat the olive oil in a large pot and brown the lamb all over and then remove from pot. Add the vegetables and lightly brown. Add the tomato juice and the diced tomato.

Tie the garlic and herbs in a piece of cheese cloth to make a secure bundle. Add to the pot along with the vinegar, place the shanks on top, and cover with water. Bring to a boil; turn down heat to maintain a bare simmer. Cook for about 2 hours or until the meat is very tender and starting to fall from the bone. Remove the herb bundle and discard, lift the shanks from the liquid and set to one side. Increase heat and boil for a few minutes, skimming as required.

Remove the pot from the heat, pull the meat from the bones, dice and add back to the soup. At this point the soup can be cooled and kept for several days in the refrigerator until needed. Reheat; correct the seasoning with salt and pepper. Just before serving add fava beans and flavor with the olive oil and gremolata.

Mix everything together.