Place the lamb shank pieces, the chicken and beef stock and wine into a large pot.

Bring slowly to the boil and reduce heat to low or barely simmering skimming away any scum from the surface.

Keep the heat at simmering point; small bubbles will occasionally rise to the surface.

Adjust the heat throughout the cooking time.

Cook 1 hour and 40 minutes before adding carrots and cabbage.

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Cook for a further 20 minutes or until vegetables are just tender.

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Add the cannellini and red kidney beans and remove from the heat.

Chop the garlic, lemon rind and parsley together and set aside in a bowl.

Remove the lamb; take out the bones and shred meat into small pieces.

Return lamb to soup.

To serve ladle the soup into bowls, sprinkle with the garlic and parsley.

Serve char-grilled bread to the side.