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Scotch broth
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Prep Time:
20 minutes
20 minutes
Cook Time:
130 minutes
130 minutes
Total Time:
150 minutes
150 minutes
Savory lamb shank soup packed with wholesome veggies.
Ingredients:
- 2 brown onions
- 2 carrots
- 1kg lamb shanks, cut into 5cm lengths (ask your butcher to do this)
- 1 large sprig fresh thyme
- 2L (8 cups) water
- 105g (1/2 cup) pearl barley
- 1 turnip or swede, peeled, finely chopped
- 1 leek, chopped
- 125.00 ml chopped fresh continental parsley
- Salt & freshly ground black pepper
Instructions:
- Roughly chop 1 onion and 1 carrot, then add them to a large saucepan along with the lamb shanks, thyme, and water. Cover the pot and gently bring it to a boil over medium-low heat. Lower the heat and let it simmer, covered, stirring occasionally and skimming any foam that forms on the surface, until the lamb is tender, about 1 hour.
- Place the pearl barley in a bowl and cover it with boiling water. Let it soak for 1 hour, then drain.
- Strain the stock through a fine sieve into a large bowl, discarding the vegetables. Set the lamb aside to cool for 15 minutes. Skim off any excess fat from the surface of the stock. Remove the meat from the bones, discard the bones, and chop the lamb into bite-sized pieces. Return the strained stock and chopped lamb to the pan.
- Finely chop the rest of the onion and carrot, and add to the stock along with the drained pearl barley, turnip or swede, and leek. Cover and bring to a gentle boil. Simmer on low heat, covered, stirring occasionally for an hour until barley and vegetables are tender. Add parsley, season with salt and pepper. Serve hot in bowls. Enjoy!