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Lamb shank and fennel soup

  • 0:25 Prep
  • 2:00 Cook
  • 4 Servings


  • 2 teaspoons olive oil
  • 4 lamb shanks, visible fat trimmed
  • 2 teaspoons ground fennel
  • 1 teaspoon ground coriander
  • 1 teaspoon mild paprika
  • 2L (8 cups) Massel 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
  • Salt & freshly ground black pepper
  • 1 tablespoon chopped fresh fennel tops, to garnish


  • 1
    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.
  • 2
    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.
  • 3
    Add the pumpkin and fennel to the soup and simmer, covered, for 20 minutes or until tender.
  • 4
    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.
  • 5
    Ladle soup among bowls or large cups. Sprinkle with fennel tops and serve immediately.

Source: taste.com.au


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