Scotch broth

Scotch broth

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Traditionally a scrag neck of mutton (about 750g) is used for Scotch broth, lamb shanks make an excellent and accessible substitute.

Ingredients

Quantity Ingredient
1/3 cup pearl barley
4 lamb shanks, halved
6-7 cups water
1 teaspoon salt
1/2 cup sliced celery
1 carrot, diced
1 leek, diced
1 turnip, diced
1 onion, diced
freshly ground black pepper
chopped parsley

Method

  1. Cover the barley with cold water and soak several hours. Place the lamb shanks in a large saucepan with 6 cups cold water and bring slowly to the boil. Skim the surface, add the drained barley and salt and simmer for 20–30 minutes. Add the vegetables and season with the pepper. Continue cooking gently, half-covered, for about 1 1/2 hours. Add additional water if needed. Take out the shanks, remove the meat from the bones, cut into small pieces and return to the broth. Skim any fat, adjust seasoning and add the parsley. Serve with crisp croutons.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again