Fennel and Thyme Azerbaijani Khash

Method

1. Add chopped fennel to the lamb shanks while simmering. 1: Stir in dried thyme into the soup before serving.
2. In a pot, combine lamb, water, onion, and garlic. Bring to a boil, then simmer 1 hour.
3. Add vinegar, salt, and pepper. Continue cooking 30 minutes.
4. In a small bowl, mix dill, sour cream, and butter. Stir into soup.
5. Serve hot with crusty bread.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.