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Recipe
Lamb Shank And Fennel Soup Recipe
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Ingredients
8 c vegetable stock or chicken stock .
1 dried bay leaf .
1 fennel bulb, thinly sliced .
350 g butternut pumpkin, cubed .
2 tsps ground fennel .
1 tsp ground coriander .
1 tbsp fresh fennel, tops sliced (to garnish) .
2 leeks, pale section only thinly sliced .
4 lamb shanks, french trimmed .
salt & fresh pepper .
1 tsp mild paprika .
2 tsps olive oil
Directions
Step #1 Heat oil in large saucepan.
Step #2 Add lamb shank & cook for 5 mins until browned all over.
Step #3 Remove lamb to plate & set aside.
Step #4 Reduce heat to low.
Step #5 Add fennel, coriander, paprika to pan & cook this until fragrant.
Step #6 Add stock.
Step #7 leek, bay leaf & lamb shanks & bring to boil.
Step #8 Reduce heat to low & let simmer covered for 1 1/2 hrs until lamb is very tender.
Step #9 Use tongs to transfer lamb to plate.
Step #10 Add pumpkin & fennel to the soup & let simmer covered for 20 mins until tender.
Step #11 Meanwhile remove meat from bones & coarsely chop.
Step #12 Return lamb to soup & heat through.
Step #13 Dab top of soup with paper towel to remove any fat.
Step #14 Ladle soup into bowls & top woth fennel leaves.
Enjoy the Lamb Shank & Fennel Soup recipe
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Main Dish
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Lamb
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chicken
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lamb
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