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Lamb shank, pumpkin and fennel scotch broth
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Transform budget-friendly lamb shanks into a flavorful soup with creativity and minimal effort.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 2 lamb shanks
  • 1 leek, white part only, thinly sliced
  • 1 fennel bulb, thinly sliced, leaves reserved
  • 1 carrot, peeled, thinly sliced
  • 125ml white wine
  • 1020.00 gm (1 litre) chicken style liquid stock
  • 105g pearl barley
  • 200g butternut pumpkin, peeled, seeded, cut into 1cm pieces
  • Crusty bread, to serve
Instructions:
  • 1. Heat the oil in a large saucepan over medium-high heat until shimmering. Brown the lamb all over for about 5 minutes, then transfer to a bowl. Saute the leek, fennel, carrot, and garlic until the leek softens, about 5 minutes. Return the lamb to the pan, add wine, stock, and barley, and bring to a simmer.
  • Lower the heat and simmer the dish covered for 2 hours, or until the lamb is tender and falls off the bone. Place the lamb on a plate. Add the pumpkin to the soup and continue to cook covered for 20 minutes, or until it is tender.
  • Next, separate the meat from the shanks and dispose of the bones. Cut the meat into 2cm pieces and add it back to the soup. Lastly, season with salt and pepper to taste.
  • Pour the soup into individual bowls and garnish with fresh fennel leaves. Serve alongside warm bread.

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