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Thursday, March 31, 2016

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.

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