Name: Lamb, pea and fennel soup
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6
Ingredients: 900 gm lamb bones; 2 tbsp olive oil; 1 lamb shank (about 350gm); 2 onions, finely chopped; 4 garlic cloves, finely chopped; 3 baby fennel (about 450gm each), bulbs finely chopped, fronds reserved and finely chopped; 650 gm kennebec potatoes (about 3), finely chopped; 320 gm podded peas (about 900gm unpodded)

Lamb, pea and fennel soup

Australian Gourmet Traveller Greek recipe for lamb, pea and fennel soup.

Serves 6

Prep

15M

Cook

2H 30M

Total

2H 45M

This is true comfort food. Rustic and hearty, leave it to simmer on the stove for those cooler autumn days.

Ingredients

900 gm lamb bones

2 tbsp olive oil

1 lamb shank (about 350gm)

2 onions, finely chopped

4 garlic cloves, finely chopped

3 baby fennel (about 450gm each), bulbs finely chopped, fronds reserved and finely chopped

650 gm kennebec potatoes (about 3), finely chopped

320 gm podded peas (about 900gm unpodded)

Method

Main

1.Preheat oven to 220C. Place lamb bones in a roasting pan and roast until golden (10 minutes).

2.Meanwhile, heat olive oil in a large saucepan over medium-high heat, add lamb shank and cook, turning occasionally, until golden (4-5 minutes). Reduce heat to medium, add onion and garlic, sauté until softened (4-5 minutes), add fennel bulb and potato and cook until tender (4-5 minutes). Add lamb bones and 3 litres of water, bring to the boil and simmer until meat falls from the bone (2 hours). Remove bones and shank from liquid, shred meat with a fork (discard bones) and return to pan. Bring to the simmer, add peas and cook until peas are tender (1-2 minutes). Season to taste, scatter over reserved fennel fronds and serve hot.