There is a lot of vegetable goodness in this tasty lamb shank soup.
- Heat oil in a large saucepan over medium-high heat. Add lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Transfer lamb shanks to a plate and set aside.
- Reduce heat to low. Add the fennel, coriander and paprika to the pan and cook, stirring, for 30 seconds or until fragrant. Add the chicken or vegetable stock, leek, bay leaf and lamb shanks, and bring to the boil over high heat. Reduce heat to low and simmer, covered, for 1 1/2 hours or until the lamb is very tender. Use tongs to transfer lamb shanks to a plate and set aside.
- Add the pumpkin and fennel to the soup and simmer, covered, for 20 minutes or until tender.
- Meanwhile, remove the meat from the lamb bones. Coarsely chop the lamb and discard any fat. Return lamb to the soup and stir over low heat for 5 minutes. Taste and season with salt and pepper. Dab the surface of the soup with paper towel to remove any excess fat.
- Ladle soup among bowls or large cups. Sprinkle with fennel tops and serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set