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Lamb shank and fennel soup
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Prep Time:
25 minutes
Cook Time:
120 minutes
Total Time:
145 minutes
"Vegetable-packed lamb shank soup bursting with flavor."
Ingredients:
  • 9.20 gm olive oil
  • 4 lamb shanks, visible fat trimmed
  • 2 tsp ground fennel
  • 2.50 gm mild paprika
  • 2L (8 cups) chicken style liquid stock or vegetable liquid stock
  • 2 leeks, pale section only, thinly sliced, washed, dried
  • 1 dried bay leaf
  • 350g butternut pumpkin, deseeded, peeled, cut into 1cm cubes
  • 1 large fennel bulb, halved, thinly sliced
  • 20.00 ml chopped fresh fennel tops, to garnish
Instructions:
  • In a large saucepan over medium-high heat, sear lamb shanks in hot oil until they're beautifully browned all over, about 5 minutes. Remove and set aside on a plate.
  • Lower the heat and introduce fennel, coriander, and paprika to the pan. Stir and cook for 30 seconds until aromatic. Pour in the chicken or vegetable stock, leek, bay leaf, and lamb shanks. Increase the heat to high until it boils. Lower the heat and simmer covered for 1 1/2 hours until the lamb is tender. Using tongs, move the lamb shanks to a plate and reserve.
  • Simmer the pumpkin and fennel in the soup, covered, for 20 minutes until tender.
  • Remove the meat from the lamb bones, chop it coarsely, discarding any fat. Return the lamb to the soup, stir over low heat for 5 minutes, then season with salt and pepper. Dab the soup's surface with paper towel to remove any excess fat.
  • Serve the soup in bowls or large cups, garnish with fennel tops, and enjoy right away.

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