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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