There are few dishes more satisfying than a bowl of hot, steaming soup. This delicious Scotch Broth is simple to make and will provide several tasty meals.
Serves: Four
Time: Two-and-a-half hours
Ingredients
- 2 teaspoons vegetable oil
- 2 lamb shanks
- 1 large leek, trimmed, halved, washed, thinly sliced
- 1.25L vegetable stock
- 1/2 cup pearl barley
- 2 celery stalks, trimmed, finely chopped
- 1 large carrot, peeled, finely chopped
- 1/3 cup fresh parsley leaves, chopped
Method
In a large saucepan, heat the oil over a high heat. Cook the shanks for five minutes until browned. Transfer to a plate and reduce heat to medium. Add the leek and cook for four minutes until softened and then return shanks to pan. Add the stock, cover and simmer for one hour. Transfer into a mixing bowl and cover for four hours until the fat has solidified. Skim off the fat and cut lamb from bones. Discard the bones and finely chop the lamb then return to stock mixture. Return lamb and stock mixture to pan over a medium-low heat. Add barley, carrot, celery. Cover and bring to a simmer. Simmer for one hour then season to taste and garnish with parsley.
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