- 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
- 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
- In a Dutch oven, brown lamb 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. (Skim off foam if necessary.) Reduce heat; cover and simmer for 2 hours or until meat is very tender.
- Remove lamb shank from broth. When cool enough to handle, remove meat from bone and cut into small pieces. Strain broth, discarding vegetables and seasonings. Cover and refrigerate broth and lamb meat in separate containers overnight.
- Skim and discard fat from broth. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 minutes.
- Stir in 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 meat; heat through. Yield: 4 servings.
Reviews forScotch Broth
"Delicious and very filling served with fresh crusty bread. Great meal for a cold winter's night!"