Lamb Shank And Fennel Soup

There is a lot of vegetable goodness in this tasty lamb shank soup.

The ingredient of Lamb Shank And Fennel Soup

• 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

The Instruction of lamb shank and fennel 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

Nutritions of Lamb Shank And Fennel Soup

calories: 278 435 calories
calories: 6 5 grams fat
calories: 2 grams saturated fat
calories: 14 grams carbohydrates
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calories: 40 grams protein
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