Lamb, pea and fennel soup
Ingredients
- 45ml (3 tbsp) olive oil
- 500g lamb shank
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 2 fennel bulbs, finely chopped, reserving the fronds
- 2 potatoes, peeled and cubed
- 1,5L beef stock, hot
- 300g peas
- salt and freshly ground black pepper, to taste
Instructions
1
Heat the oil in a pot and add the lamb. Cook until golden, turning occasionally, about 8 minutes.
2
Reduce heat and add the onions and garlic. Sauté until just golden, about 5 minutes.
3
Add the fennel and potatoes, and cook until the potatoes are tender. Pour in the stock and bring to a boil. Reduce heat and simmer until the meat falls off the bones, about 15 minutes.
4
Remove the shank meat and bones from the soup, and discard the bones. Shred the meat and return to the pot. Bring to a simmer.
5
Add the peas and season.
6
Serve hot topped with snipped fennel fronds.
