2 Lamb shanks

Chop 1 large onion, green cabbage, large leek, 3 large potatoes, 6 large carrots, 2 rutabagas, place in 3 liters of water, add enough lamb bullion for the 3 liters of water, add 2 hand fulls of herbs (rosemary, thyme), salt and pepper, 1 tbsp of butter. Cook for 90 minutes, when done, shred the lamb off the bone into the soup