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Scotch Broth

Scotch Broth
“Add a side of bread to this luscious concoction of lamb, vegetables and barley, and you'll have all a hungry body needs,“ notes Kelsey Hamilton, Highland Park, New Jersey. “I skim the fat to fit our lighter way of eating."
4 ServingsPrep: 2-1/4 hours Cook: 1-1/4 hours

Ingredients

  • 1 lamb shank (about 1 pound)
  • 2 teaspoons canola oil
  • 4 cups water
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 2 whole cloves
  • 1 medium onion, halved
  • 1 medium carrot, halved
  • 1 celery rib, halved
  • 1 bay leaf
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon whole peppercorns
  • SOUP:
  • 1/3 cup medium pearl barley
  • 1-1/2 cups julienned peeled turnips (1-inch pieces)
  • 1 cup coarsely chopped carrots
  • 1 medium leek (white portion only), thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a Dutch oven, brown lamb shank in oil on all sides; drain. Stir in
  • water and broth. Insert cloves into onion. Add the onion, carrot,
  • celery and seasonings to the pan. Bring to a boil. Reduce heat;
© Taste of Home 2013

2 of 2

Scotch Broth (continued)

Directions (continued)

  • cover and simmer for 2 hours or until meat is very tender.
  • Remove shank from broth; cool slightly. Remove meat from bone; cut
  • into small pieces. Discard bone. Strain broth, discarding vegetables
  • and seasonings.
  • Skim fat from broth. In a large saucepan, bring broth to a boil. Stir
  • in barley. Reduce heat; cover and simmer for 40 minutes.
  • Add the turnips, carrots, leek, salt and pepper. Return to a boil.
  • Reduce heat; cover and simmer for 15 minutes or until vegetables are
  • tender. Add lamb; heat through. Yield: 4 servings.
Nutrition Facts: 1-1/2 cups equals 224 calories, 8 g fat (2 g saturated fat), 44 mg cholesterol, 601 mg sodium, 23 g carbohydrate, 5 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013