This lamb, fennel & sweet potato soup is perfect for winter nights

Ingredients

• 1.25kg lamb shanks
• 1 large leek, trimmed, washed, chopped
• 1 medium fennel bulb (425g), trimmed, finely chopped
• 3 cloves garlic, crushed
• 2 tsp fennel seeds
• 2 litres (8 cups) chicken stock
• ½ cup pearl barley
• 400g sweet potato, peeled, cut into 2cm pieces
• 2 cups finely shredded savoy cabbage
• Herb bread, to serve (optional)