This hearty soup-cum-stew (name it for yourself) is a wonderful way to make a delicious meal from your Sunday roast leftovers using not just the leftover meat but the bone for a flavoursome stock.

For the stock:
Heat oil in a large pot, add the onion, carrot, celery, tomato, garlic and thyme and cook, stirring occasionally, for 5–10 min or until onion has softened. Add the tomato paste and cook, stirring, for 2–3 minutes. Pour in the wine and cook for a further few minutes or until reduced slightly.

Add lamb bones along with 3l (12 cups) water, and bring to the boil. Simmer for 2 h, skimming any foam from the surface. Remove from heat and set aside for 20 mi to cool slightly. Strain through a fine sieve into a bowl, discarding solids. Chill for 2 h or until fat solidifies on surface then skim this off.

Once cooled, the stock can be kept in the fridge for up to a week or frozen to use in soups, stews etc at a later date.

Heat the oil in a large pot over medium heat. Add onion, garlic, carrot, celery and zucchini and cook, stirring occasionally, for 5–10 minutes or until onion has softened. Add Parmesan rind, passata, lamb stock plus 2 cups of water. Cover and simmer for 15 min.vAdd the shredded lamb and pasta and continue to simmer uncovered for a further 15 min or until the pasta is cooked.

TIPS:
This is a great opportunity to use the odds and ends of pasta you have lying around as it doesn’t matter if they’re all different shapes. Alternatively, if you want to keep this gluten free, add in a tin of chickpeas or cannellini beans.

Enjoy your creations!