Lamb Shank, Fennel & Sweet Potato Soup

6
Servings
15m
Prep Time
280m
Cook Time
4h 55m
Ready In


"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (419.9 g)
  • Calories 757.2
  • Total Fat - 54.6 g
  • Saturated Fat - 22 g
  • Cholesterol - 174.8 mg
  • Sodium - 163.6 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 3.4 g
  • Sugars - 3 g
  • Protein - 40.3 g
  • Calcium - 189.8 mg
  • Iron - 11.4 mg
  • Vitamin C - 26.9 mg
  • Thiamin - 0.7 mg

Step 1

Season lamb with salt and pepper and heat half the oil in a stockpot over a medium to high heat and add lamb and cook, turning occasionally for 7 to 10 minutes, or until browned and then remove and reduce heat to medium.

Step 2

Add remaining oil to stockpot with leek, fennel, garlic and fennel seeds and cook, stirring occasionally, for 8 to 10 minutes or until browned.Return lamb to pot with stock, water and barley and bring to the boil and then lower to a simmer, covered, stirring occasionally, for 2 hours.

Step 3

Remove lamb from pot and shred meat, discarding bones.

Step 4

Return meat to pot and stir in sweet potato and simmer, covered for a further 20 minutes or until tender.

Step 5

Add cabbage and stir over a low heat until hot and season with salt and pepper before serving.

Tips & Variations


No special items needed.

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