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Photo of Simple scotch broth by WW

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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