Step 1Heat olive oil in a large saucepan over medium-high heat. Cook lamb shanks, turning, for 5 minutes, or until browned. Remove from pan and set aside.
Step 2Add onion, carrot, celery and capsicum to the same pan over medium heat. Cook, stirring, for 5 minutes, or until softened. Add the garlic and cook for 1 minute.
Step 3Return lamb to pan. Add the tomatoes and stock with 4 cups of water. Bring to the boil. Reduce heat to low. Simmer, covered, for 1½ hours, or until lamb is tender. Remove lamb from soup. Shred the meat. Discard bone.
Step 4Return the soup to the boil. Add pasta. Cook, covered, for 8 minutes or until pasta is tender. Add lamb, beans and half the basil. Cook until beans are tender. Ladle soup into 4 bowls. Top with the remaining basil and serve.