Lamb and Vegetable Casserole

As an alternative to my Lamb Shank I posted before, this a more posh version. I've made it twice. It's just as nice although it takes quite a bit more prep and effort.

Serves 8
50ml/g margarine
1kg lamb shank, cut into pieces
2 large onions, sliced
1 clove garlic, crushed
3 medium carrots, scraped and sliced
4 medium tomatoes, peeled and chopped
2 medium potatoes, peeled and cut into small cubes
200g mushrooms, sliced
250g baby marrows, sliced
250g green beans, trimmed / peas
1ml dry rosemary
2ml marjoram
salt and pepper to taste
1pkt Royco tomato soup
100ml water
Parsley, chopped for garnish

Preheat the oven at 160degrees C. Heat the margarine and brown the shanks. Place in a casserole dish.
Saute onions and garlic until onion is soft.
Add vegetables and seasoning.
Mix soup powder with water and add the vegetables and bring to boil.
Pour over meat, cover and cook for 2 hours.
Sprinkle with parsley.
Serve with rice or mashed potato.