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Lamb, pea and fennel soup

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

You'll need

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)


  • 01
  • Preheat oven to 220C. Place lamb bones in a roasting pan and roast until golden (10 minutes).
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Aromatic hoppy ale.

Featured in

Mar 2010

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