Fennel Soup

4 large leeks, thinly sliced
6 stalks celery, chopped
4 carrots, sliced
4 medium shallots, sliced
2 large zucchini / summer squash
1 large fennel bulb, thinly sliced
2 tsp salt
3 quarts beef bone broth, veggie stock, or dashi
4.5 pounds lamb shanks, shoulder-blade chops with bones, or 3 pounds of fresh fish filet

Add all ingredients into a large crockpot. Cover and cook on high for 4 hours, or until meat thermometer reads 150˙or meat is tender.