Lamb Shank, Fennel & Sweet Potato Soup
Recipe: #29799
June 23, 2018
Categories: Snacks, Lamb/Mutton, Leek, Sweet Potato/Yam, Potluck, Gluten-Free, No Eggs, Non-Dairy, more
"From our daily newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.