Prep 25 mins
Cook 2 hrs
A hearty soup that is a meal in itself served with crusty bread.
- 2 teaspoons olive oil
- 4 lamb shanks, french trimmed
- 2 teaspoons ground fennel
- 1 teaspoon ground coriander
- 1 teaspoon mild paprika
- 8 cups vegetable stock or 8 cups chicken stock
- 2 leeks, pale section only thinly sliced
- 1 dried bay leaf
- 350 g butternut pumpkin, cubed
- 1 fennel bulb, thinly sliced
- salt and fresh pepper
- 1 tablespoon fresh fennel, tops chopped (to garnish)
- Heat oil in large saucepan. Add lamb shank and cook for 5 minutes until browned all over.
- Remove lamb to plate and set aside.
- Reduce heat to low. Add fennel, coriander, paprika to pan and cook until fragrant.
- Add stock. leek, bay leaf and lamb shanks and bring to boil.
- Reduce heat to low and simmer covered for 1 1/2 hours until lamb is very tender. Use tongs to transfer lamb to plate.
- Add pumpkin and fennel to the soup and simmer covered for 20 minutes until tender.
- Meanwhile remove meat from bones and coarsely chop.
- Return lamb to soup and heat through. Dab top of soup with paper towel to remove any fat.
- Ladle soup into bowls and top with fennel leaves.