Lamb shank, fennel and vegetable soup

  • 10 hrs 30 mins cooking
  • Serves 6
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Lamb shank, fennel and vegetable soup
  • 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


Lamb shank, fennel and vegetable soup
  • 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

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