Lamb, pea and fennel soup recipe | Gourmet Traveller

Ingredients

• 900 gm lamb bones
• 2 tbsp olive oil
• 1 lamb shank (about 350gm)
• 2 onions, finely chopped
• 4 garlic cloves, finely chopped
• 3 baby fennel (about 450gm each), bulbs finely chopped, fronds reserved and finely chopped
• 650 gm kennebec potatoes (about 3), finely chopped
• 320 gm podded peas (about 900gm unpodded)