Scotch Broth Ii
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
42
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1020 g
Lamb (leg of)8 cups
Water1 tbsp
Whole Black Peppercorns1 cup
Barley1 stalk
Celery (diced)Directions:
1
To make the stock, put the lamb shanks, 3 onions, 3 turnips, 2 carrots, peppercorns and water in a large pot
2
Bring to a boil, reduce the heat and simmer, covered, for 3 hours
3
Skim the surface as required
4
Remove the shanks and any meat that has fallen off the bones and cool slightly
5
Remove the meat from the bones and finely chop, then cover and refrigerate
6
Strain the stock, discarding the vegetables
7
Cool the stock and refrigerate overnight, or until the fat has set on top and can be spooned off
8
Cover the barley with water and soak for 1 hour
9
Put the stock in a large pan and gently reheat
10
Add the drained barley, extra carrot, onion, leek, celery and turnip
11
Bring to a boil, reduce the heat and simmer for 30 minutes, or until the barley and vegetables are just cooked
12
Return the meat to the pan and simmer for 5 minutes
13
Season well and serve with parsley