Lamb Shank and Fennel Soup

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READY IN: 2hrs 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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