Lamb, pea and fennel soup
- 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
Heat the oil in a pot and add the lamb. Cook until golden, turning occasionally, about 8 minutes.
Reduce heat and add the onions and garlic. Sauté until just golden, about 5 minutes.
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.
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.
Add the peas and season.
Serve hot topped with snipped fennel fronds.