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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