Directions:
- Heat oil in large saucepan. Add lamb shank and cook for 5 minutes until browned all over.
- Remove lamb to plate and set aside.
- Reduce heat to low. Add fennel, coriander, paprika to pan and cook until fragrant.
- Add stock. leek, bay leaf and lamb shanks and bring to boil.
- Reduce heat to low and simmer covered for 1 1/2 hours until lamb is very tender. Use tongs to transfer lamb to plate.
- Add pumpkin and fennel to the soup and simmer covered for 20 minutes until tender.
- Meanwhile remove meat from bones and coarsely chop.
- Return lamb to soup and heat through. Dab top of soup with paper towel to remove any fat.
- Ladle soup into bowls and top with fennel leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1790.41 Kcal (7496 kJ) | ||
| Calories from fat | 21.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 4% | |
|---|---|---|---|
| Sodium | 74402.09mg | 3100% | |
| Potassium | 562.56mg | 12% | |
| Total Carbs | 356.78g | 119% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 5.56g | 22% | |
| Protein | 2.49g | 5% | |
| Vitamin C | 20.5mg | 34% | |
| Iron | 69.9mg | 389% | |
| Calcium | 80.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 267.63 Kcal (1121 kJ) | ||
| Calories from fat | 3.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 4% | |
|---|---|---|---|
| Sodium | 11121.73mg | 3100% | |
| Potassium | 84.09mg | 12% | |
| Total Carbs | 53.33g | 119% | |
| Sugars | 0.41g | 11% | |
| Dietary Fiber | 0.83g | 22% | |
| Protein | 0.37g | 5% | |
| Vitamin C | 3.1mg | 34% | |
| Iron | 10.5mg | 389% | |
| Calcium | 12mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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