Simple scotch broth
French trimmed lamb cutlet(s) or rack(s)
320 g, (2x200g)
⅔ cup(s), (130g)
1 medium, cut into 1cm pieces
2 small, cut into 1cm pieces
2 stick(s), cut into 1cm pieces
200 g, cut into 1cm pieces
2 cup(s), shredded, (160g)
Frozen green peas
½ cup(s), (60g)
- Combine the lamb shanks, barley and 2L (8 cups) water in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour, skimming any fat from surface if necessary. Add the onion, carrot, celery and parsnip and simmer, covered, for 25–30 minutes or until vegetables are tender. Remove from the heat.
- Using tongs, remove the lamb shanks from the soup. Allow to cool slightly before removing meat from bones. Discard bones and shred the meat with a fork.
- Return shredded lamb to the soup with the cabbage and peas. Simmer, uncovered, for 8–10 minutes or until the peas are tender. Ladle soup into bowls and serve.