Memory Lane Scotch Broth

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the barley in cold water while you make the lamb broth.
  • Put two lamb shanks in a 6 quart soup pot (I like enameled cast iron) and brown them on all sides in a little oil.
  • Add 8 cups of beef broth and 4 cups of water.
  • Bring to a simmer and simmer for ten minutes.
  • Skim the scum off the surface until it is clear.
  • Add bay leaf, rosemary, thyme, Worcestershire sauce and dried parsley to pot.
  • Simmer, lid ajar, for two hours until lamb is very tender and ready to fall off the bone.
  • Remove lamb from the stock and cut meat into small pieces. Discard gristle, fat and bone.
  • Chill the stock, then skim the congealed lamb fat off the top and discard it.
  • Remove the bay leaf and discard.
  • Saute all the chopped vegetables in a large skillet in 2 Tablespoons of butter for five to ten minutes until they are soft. Do not brown.
  • Add the sauteed vegetables and the soaked drained barley to the stock and simmer, covered, about 45 minutes or until vegetables and barley are tender.
  • Add lamb meat back into the soup.
  • Taste and adjust the seasoning. Add a little salt if needed.
  • Serve piping hot with freshly ground pepper on top.
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