Scotch Broth II

Name: Scotch Broth II
Prep time: 12 h 25 min
Cook time: 12 h 25 min
Total time: 12 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters barley; 1 Tbsp whole black peppercorns; 1 carrot, diced; 2 carrots, chopped; 1 stalk celery, diced; 1 leek, chopped; 1 kilograms leg of lamb; 2 onions, minced; 2 turnips, diced; 2 liters water

Scotch Broth II requires roughly 12 hours and 25 minutes from start to finish. Watching your figure? This dairy free recipe has 185 calories, 19g of protein, and 4g of fat per serving. This recipe serves 8. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have barley, peppercorns, celery, and a few other ingredients on hand, you can make it. It works well as a beverage.

Instructions

To make the stock, put the lamb shanks, 3 onions, 3 turnips, 2 carrots, peppercorns and water in a large pot. Bring to a boil, reduce the heat and simmer, covered, for 3 hours. Skim the surface as required.

Ingredients you will need

Lamb Shanks

Peppercorns

Carrot

Turnip

Onion

Stock

Water

Equipment you will use

Pot

Remove the shanks and any meat that has fallen off the bones and cool slightly.

Ingredients you will need

Meat

Remove the meat from the bones and finely chop, then cover and refrigerate. Strain the stock, discarding the vegetables. Cool the stock and refrigerate overnight, or until the fat has set on top and can be spooned off.

Ingredients you will need

Vegetable

Stock

Meat

Cover the barley with water and soak for 1 hour.

Ingredients you will need

Barley

Water

Put the stock in a large pan and gently reheat.

Ingredients you will need

Stock

Equipment you will use

Frying Pan

Add the drained barley, extra carrot, onion, leek, celery and turnip. Bring to a boil, reduce the heat and simmer for 30 minutes, or until the barley and vegetables are just cooked. Return the meat to the pan and simmer for 5 minutes. Season well and serve with parsley.

Ingredients you will need

Vegetable

Parsley