Is there anything more comforting than a bowl of steaming hot soup on a cold winter day with some fresh crusty bread? Our expat fan Elda suggested this hearty Scotch broth, and this is our version of the recipe she shared recently. Thanks again Elda.
- 2 Ritchies lamb shanks
- 1 large leek, thoroughly washed, finely chopped
- 2 medium onions, peeled and finely diced
- 3 medium carrots, peeled and finely diced
- 1 turnip or swede, peeled and finely diced
- 1 parsnip, peeled and finely diced (optional)
- 2 sticks celery, finely diced
- ½ cup pearl barley
- 2 medium potatoes, scrubbed and finely diced
- ½ cup finely chopped parsley
- sea salt and freshly ground pepper
Scotch broth method
In a large pot with a lid, add the lamb shanks and enough water the cover them well. Bring to the boil, then reduce to a simmer skimming off any foam that rises to the top. Cook for about 2 hours, or until the meat is almost falling off the bone.
Remove the shanks from the stock. When cool enough to handle, remove the meat from the bone and trim off any fat, then dice.
Allow the stock to sit for a while and skim off any foam or fat that settles on the surface.
Bring the stock back to the boil. Add all the diced vegetables, except the potato, and cook with the lid on at a fast simmer for about 30 minutes. Add the pearl barley, diced lamb, and potato. Cook until tender, about 20 minutes, adding more water if required as pearl barley tends to absorb water.
Just before serving season generously with salt and pepper and add the fresh chopped parsley.
Serve piping hot with warm crusty bread.
Tip: You can cook the shanks the day before you want to eat the soup. Cover and refrigerate the stock. You can easily remove the fat when it’s cool as it solidifies on the surface of the stock.
Serves 4-6. Preparation time, 15 minutes. Cooking time 3 hours.