Scotch Broth

Name: Scotch Broth
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 355 milliliters medium carrots, finely diced (about; 2 Tbsps finely chopped fresh parsley leaves; 3 medium cloves garlic; 4 servings Kosher salt and freshly ground black pepper; 454 grams lamb shanks (about 2 medium shanks); 2 liters homemade or store-bought low sodium chicken broth; 237 milliliters medium onion, finely chopped (about; 177 milliliters medium parsnip, finely diced (about; 79 milliliters pearl barley; 296 milliliters medium russet potato, finely diced (about; 2 Tbsps vegetable oil

You can never have too many beverage recipes, so give Scotch Broth a try. This recipe covers 25% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 346 calories, 23g of protein, and 12g of fat per serving. This recipe serves 4. A mixture of lamb shanks, carrots, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 3 hours.

Instructions

Season lamb shank with salt and pepper.

Ingredients you will need

Salt And Pepper

Lamb

Heat oil in a Dutch oven over high heat until lightly smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add lamb shanks and cook, turning occasionally, until well browned on all sides, about 10 minutes total.

Ingredients you will need

Lamb Shanks

Remove shanks and set aside.

Add onions and cook, stirring constantly, until lightly softened, about 2 minutes.

Ingredients you will need

Onion

Add garlic and bay leaves and cook, stirring constantly, until fragrant, about 30 seconds.

Ingredients you will need

Bay Leaves

Garlic

Add broth and return shanks to pot. Bring to a boil, reduce to a bare simmer, cover, and cook until lamb shanks are tender and meat is pulling away from the bone, about 2 hours. For best results, let broth cool completely overnight in refrigerator, scrape off fat, and return to heat the next day. Otherwise, skim fat with a ladle or large spoon and continue to step

Ingredients you will need

Lamb Shanks

Broth

Bone

Meat

Equipment you will use

Ladle

Pot

Remove the shanks from the stock, and once cool enough to handle gently remove the meat from the bones and tear into bite-sized pieces. Reserve. Bring stock back to a simmer and add carrot, parsnip, potato, and pearl barley. Cook until barley is tender, about 25 minutes then return shredded meat to the pot. Season to taste with salt and pepper, stir in parlsey, and serve.

Ingredients you will need

Salt And Pepper

Barley