Lamb shank, pumpkin and fennel scotch broth

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