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“A hearty soup that is a meal in itself served with crusty bread.”
2hrs 25mins

Ingredients Nutrition


  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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