Slow-Cooked Lamb Neck, Tomato and Bortolli Bean Soup Recipe

Ingredients

• 1 tbsp olive oil, extra to drizzle
• 4 shallots, peeled and finely chopped
• 1 carrot, finely chopped
• 2 celery stalks, finely chopped
• 1kg lamb neck, boned, cut into large pieces
• 2 fresh bay leaves
• 3 sprigs thyme
• 2 rosemary stalks
• 200g fresh borlotti beans
• 400g cherry tomatoes
• 1 tbsp caster sugar
• ½ cup verjuice
• parmesan, shaved, to serve