Scotch broth
3
Points®
Total time: 2 hr 30 min • Prep: 15 min • Cook: 2 hr 15 min • Serves: 4 • Difficulty: Easy
Packed with vegetables, this broth is such an easy way to bump up your intake. The herbs and barley make it rich and flavoursome.
Ingredients
Olive oil
2 tsp
Lamb shank meat, off the bone, raw
2 medium
Carrot(s)
2 small, cut into 1cm pieces
Celery
1 stick(s), cut into 1cm pieces
Swede
1 medium, cut into 1cm pieces
Leek
1 whole, thinly sliced
Garlic
1 clove(s), crushed
Beef stock
4 cup(s), (1L)
Canned diced tomatoes
400 g
Fresh herbs
20 g, (bouquet garni)
Pearl barley
½ cup(s), (100g)
Fresh flat-leaf parsley
⅓ cup(s)
Instructions
1
Heat half the oil in a large saucepan over medium heat. Cook lamb, turning, for 5 minutes or until browned. Transfer to a plate.
2
Heat remaining oil in same pan over medium heat. Add carrot, celery, swede, leek and garlic and cook, stirring, for 5 minutes or until softened. Add stock, tomatoes, bouquet garni and pearl barley and bring to the boil. Return lamb to pan. Reduce heat and simmer, covered, for 2 hours or until lamb is tender and falling off the bone.
3
Remove bouquet garni and lamb shanks from soup. Remove and discard shank bones. Coarsely shred meat. Return meat to soup and season with salt and freshly ground black pepper. Sprinkle with parsley to serve.
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