Simple scotch broth
9
Points®
Total time: 2 hr • Prep: 15 min • Cook: 1 hr 45 min • Serves: 4 • Difficulty: Easy
With lamb so tender it falls off the bone, this satisfying soup is comfort food at its best.
Ingredients
Lamb Frenched cutlet or rack, raw
320 g, (2x200g), fat trimmed
Pearl barley
⅔ cup(s), (130g)
Brown onion
1 medium, cut into 1cm pieces
Carrot(s)
2 small, cut into 1cm pieces
Celery
2 stick(s), cut into 1cm pieces
Parsnip
200 g, cut into 1cm pieces
Savoy cabbage
2 cup(s), shredded, (160g)
Frozen green peas
½ cup(s), (60g)
Instructions
1
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.
2
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.
3
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.
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