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Photo of Scotch broth by WW

Scotch broth

6
Points®
Total Time
2 hr 30 min
Prep
15 min
Cook
2 hr 15 min
Serves
4
Difficulty
Moderate
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.

Notes

TIP: You can buy bouquet garni from the spice section of most supermarkets or make your own. Simply use kitchen string to tie together 1 fresh bay leaf, 2–3 fresh flat-leaf parsley sprigs and 2–3 fresh thyme sprigs (leave about 30cm string overhanging). Tie overhanging string to handle of the pot to make it easy to remove.Suitable to freeze (without parsley) for up to 3 months.

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