Name: Lamb shank, fennel and vegetable soup
Cook time: 630 min
Total time: 630 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 4 (800g) french-trimmed lamb shanks; 1 medium_piece (150g) brown onion, chopped coarsely; 2 (260g) baby fennel bulbs , sliced thinly; 2 medium_piece (240g) carrots, chopped coarsely; 4 clove garlic, crushed; 2 fresh small red thai (serrano) chillies, chopped finely; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon caraway seeds; saffron threads; 1.5 litre (6 cups) water; 2 cup (500ml) beef stock; 400 gram canned diced tomatoes; 400 gram canned chickpeas (garbanzo beans), drained, rinsed; 3/4 cup (90g) frozen baby peas; 1 cup fresh coriander (cilantro) leaves, loosely packed

Ingredients

1 tablespoon olive oil

4 (800g) french-trimmed lamb shanks

1 medium_piece (150g) brown onion, chopped coarsely

2 (260g) baby fennel bulbs , sliced thinly

2 medium_piece (240g) carrots, chopped coarsely

4 clove garlic, crushed

2 fresh small red thai (serrano) chillies, chopped finely

2 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon caraway seeds

saffron threads

1.5 litre (6 cups) water

2 cup (500ml) beef stock

400 gram canned diced tomatoes

400 gram canned chickpeas (garbanzo beans), drained, rinsed

3/4 cup (90g) frozen baby peas

1 cup fresh coriander (cilantro) leaves, loosely packed

Method

1.Heat half the oil in a large frying pan, cook lamb, until browned all over, then place in a 4.5-litre (18-cup) slow cooker.

2.Heat remaining oil in same pan, cook onion, fennel, carrot, garlic and chilli, stirring, until onion softens. Add spices, cook, stirring, until fragrant. Place vegetable mixture into cooker. Stir in the water, stock, tomatoes and chickpeas. Cook, covered, on low, for 10 hours.

3.Remove lamb from cooker. When cool enough to handle, remove meat from bones, shred meat, discard bones. Stir meat, peas and coriander leaves into cooker. Season to taste.

To freeze. Complete the recipe to end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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