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Scotch broth
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Prep Time:
30 minutes
30 minutes
Cook Time:
370 minutes
370 minutes
Total Time:
400 minutes
400 minutes
Cozy up with a flavorful Scotch broth, a comforting and hearty soup.
Ingredients:
- 9.20 gm vegetable oil
- 500g lamb shank
- 1 large leek, trimmed, halved, washed, thinly sliced
- 1.25 litres vegetable liquid stock
- 110.00 gm pearl barley
- 2 celery stalks, trimmed, finely chopped
- 1 large carrot, peeled, finely chopped
- 82.50 ml chopped fresh flat-leaf parsley leaves
- Crusty bread, to serve
Instructions:
- In a large saucepan, heat oil over high heat. Brown shanks by turning them for 4 to 5 minutes. Remove shanks and set aside. Lower heat to medium-low. Cook leek in the same pan for 3 to 4 minutes until soft. Put the shanks back in the pan, add stock, cover, and bring to a simmer. Let it simmer for 1 hour until the meat is tender and falls off the bone.
- Transfer the mixture to a large bowl, cover, and refrigerate for 4 hours or until the fat has solidified on the surface. Skim off the fat, then cut the lamb from the bones, discard the bones, finely chop the lamb, and return it to the stock mixture.
- Combine the lamb and stock in the pan over medium-low heat. Stir in the barley, celery, and carrot, then cover and bring to a gentle simmer. Cook for 1 hour until the vegetables and barley are tender. Add parsley, season with salt and pepper, and serve with bread.