Lamb Shank Soup

Name: Lamb Shank Soup
Total time: 1 h 45 min
Yield: 4 serving
Ingredients: 2 lamb shanks; 1 tablespoon olive oil; 300 g Bacon; 3 carrots; 1 baby fennel bulb; 1 brown onion; 6 chats/mini/baby potatoes; 4 fresh garlic cloves; 2 tablespoon tomato paste; 2 tablespoon fennel seeds; 3 teaspoon fresh thyme leaves; 250 ml dry white wine; 1 L beef stock; ½ teaspoon fine salt; 500 ml water

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Total Time
1 hr 45 mins
Servings
4
Calories
437 kcal
Course
Main Course
Cuisine
Australian

Lamb Shank Soup

Zara Shaw

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Lamb Shank Soup - tender, slowly braised lamb shanks in a warming vegetable soup. Perfect family food for the changing weather.

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Ingredients

Servings

2 lamb shanks fat trimmed
1 tablespoon olive oil
300 g Bacon roughly chopped
3 carrots chopped
1 baby fennel bulb chopped
1 brown onion chopped
6 chats/mini/baby potatoes chopped
4 fresh garlic cloves crushed
2 tablespoon tomato paste
2 tablespoon fennel seeds
3 teaspoon fresh thyme leaves
250 ml dry white wine
1 L beef stock
½ teaspoon fine salt
500 ml water

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Instructions

In a dutch oven or large heavy-based pot, heat the olive oil and fry the lamb shanks on all sides until well browned, then remove and set aside.
Meanwhile, place fennel seeds in a small frying pan and toast over low heat until slightly browned and fragrant. Remove from the pan then finely grind in a mortar and pestle and set aside.
Add baby fennel bulb, carrots, bacon, brown onion and chat potatoes to the pot and fry until they start to soften.
Mix in garlic and tomato paste and fry for 1 minute. Then add dry white wine and allow to reduce slightly.
Add fresh thyme leaves, ground toasted fennel seeds, fine salt and reserved shanks to the pot. Top with beef stock and water, and simmer until lamb is tender and vegetables are cooked through. About 1 to 1½ hours depending on the size of your shanks.
When lamb is tender, remove the shanks from the soup base and shred the meat, discarding bones and fat. Return shredded lamb to soup base and serve.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Brown your shanks well, this is the stage that really helps build the flavour.
You may notice from the process shots above that my shanks were halved in the middle. This is how they came when I purchased them, and isn't necessary to the recipe at all. Full shanks are great.
The dry toasted fennel seeds may seem like a bit of a bother, but they give the most wonderful warm flavour to this lamb soup. Please don't skip this step! If you don't have a mortar and pestle you could use a spice grinder.