Lamb shank & fennel soup

Posted by adm On January - 11 - 2012

How to cook Lamb shank & fennel soup


  • 2 tsp olive oil
  • 4 lamb shanks, visible fat cut
  • 2 tsp ground finocchio
  • 1 tsp ground coriander
  • 1 tsp mild pimento
  • 2L (8 cups) chicken or vegetable strain
  • 2 leeks, pale section solitary, thinly sliced, water-washed, dried
  • 1 dried bay flip
  • 350g butternut pumpkin, deseeded, raw, dig 1cm cubes
  • 1 large fennel lightbulb, halved, thinly sliced
  • Saltiness & freshly ground black peppercorn
  • 1 tbs chopped fresh fennel a-one, to garnishee

How to:

  • Heat oil in a large saucepan over medium-high passion. Add lamb shanks and ready, turning occasionally, for 5 minutes or until brown concluded. Transfer lamb shanks to a plate and set digression.

  • Reduce heat to low. Add the finocchio, coriander and paprika to the pan and make, stirring, for 30 seconds or until fragrant. Add the chicken or vegetable strain, scallion, bay leaf and lamb shanks, and bring to the boil over high hotness. Reduce heat to low and simmer, covered, for 1 1/2 hours or until the lamb is very tenderise. Use tongs to transfer lamb shanks to a plate and set digression.

  • Add the pumpkin and fennel to the soup and simmer, covered, for 20 minutes or until tenderise.

  • Lag, remove the meat from the lamb clappers. Coarsely chop the lamb and discard any fat. Return lamb to the soup and stir over low heat for 5 transactions. Taste and season with salt and peppercorn. 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.

  • Prepare time:25 min.

    Cooking time:120 min.

    Comments are closed.