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Ingredients

1 tablespoon extra virgin olive oil
2 lamb shanks
1 leek, white part only, thinly sliced
1 fennel bulb, thinly sliced, leaves reserved
1 carrot, peeled, thinly sliced
2 garlic cloves, crushed
1/2 cup (125ml) dry white wine
4 cups (1 litre) Massel chicken style liquid stock
1/2 cup (105g) pearl barley
200g butternut pumpkin, peeled, seeded, cut into 1cm pieces
Crusty bread, to serve

Method

Step 1 Heat the oil in a large saucepan over medium-high heat. Add lamb and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Add leek, fennel, carrot and garlic and cook, stirring, for 5 minutes or until leek softens. Add lamb, wine, stock and barley and bring to a simmer.
Step 2 Reduce heat to low and cook, covered, for 2 hours or until lamb falls off the bone. Transfer lamb to a plate. Add pumpkin to soup and cook, covered, for 20 minutes or until tender.
Step 3 Meanwhile, remove meat from shanks and discard bones. Cut the meat into 2cm pieces. Return to soup. Season with salt and pepper.
Step 4 Ladle soup among serving bowls. Top with fennel leaves and serve with bread

Lamb shank, pumpkin and fennel scotch broth

How to make Lamb shank, pumpkin and fennel scotch broth

Ingredients

Method