Lamb Shank And Fennel Soup Recipe

Name: Lamb Shank And Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.

1739

kcal

Calories

114

Fat

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, 4 lamb shanks, french trimmed, 2 teaspoons ground fennel, 1 teaspoon ground coriander, and more.

Yes, Lamb Shank And Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Shank And Fennel Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions