Lamb Shank And Fennel Soup

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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)

Recipe

• 1 heat oil in large saucepan. add lamb shank and cook for 5 minutes until browned all over.
• 2 remove lamb to plate and set aside.
• 3 reduce heat to low. add fennel, coriander, paprika to pan and cook until fragrant.
• 4 add stock. leek, bay leaf and lamb shanks and bring to boil.
• 5 reduce heat to low and simmer covered for 1 1/2 hours until lamb is very tender. use tongs to transfer lamb to plate.
• 6 add pumpkin and fennel to the soup and simmer covered for 20 minutes until tender.
• 7 meanwhile remove meat from bones and coarsely chop.
• 8 return lamb to soup and heat through. dab top of soup with paper towel to remove any fat.
• 9 ladle soup into bowls and top with fennel leaves.