Memory Lane Scotch Broth

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1/2 cup pearl barley
• 2 lamb shanks
• 1 tablespoon cooking oil (olive is fine)
• 8 cups beef broth (i use beef base)
• 4 cups water
• 1 bay leaf
• 1 teaspoon rosemary, finely chopped
• 1 teaspoon dried thyme
• 1 teaspoon worcestershire sauce
• 1 tablespoon dried parsley
• 2 tablespoons butter
• 3 carrots, peeled and cut into 1/3-inch dice
• 1 turnip, peeled and cut into 1/3-inch dice
• 1 large onion, peeled and cut into 1/3-inch dice
• 1 medium leek, split lengthwise, cleaned, and cut into 1/3-inch dice
• 2 celery ribs, cut into 1/3-inch dice
• pepper, freshly ground

Recipe

• 1 soak the barley in cold water while you make the lamb broth.
• 2 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.
• 3 add 8 cups of beef broth and 4 cups of water.
• 4 bring to a simmer and simmer for ten minutes.
• 5 skim the scum off the surface until it is clear.
• 6 add bay leaf, rosemary, thyme, worcestershire sauce and dried parsley to pot.
• 7 simmer, lid ajar, for two hours until lamb is very tender and ready to fall off the bone.
• 8 remove lamb from the stock and cut meat into small pieces. discard gristle, fat and bone.
• 9 chill the stock, then skim the congealed lamb fat off the top and discard it.
• 10 remove the bay leaf and discard.
• 11 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.
• 12 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.
• 13 add lamb meat back into the soup.
• 14 taste and adjust the seasoning. add a little salt if needed.
• 15 serve piping hot with freshly ground pepper on top.