SCOTCH BROTH

Now, before I get inundated with emails, txt’s, phone calls, and people sending me jelly fish!! I know I’ve left out the peas! But I thought life is too short to be soaking peas! 

This recipe will serve 4 people really well

Shopping List

 

250g of carrots, peeled, diced

250g of turnips, diced (turnip not swede)

2 medium onions, peeled, diced

1 celery stalk, dice

1 leek, white part only, sliced thinly

150g of pearl barley

salt and freshly ground black pepper

2.3litres of good quality lamb or mutton stock

100g of fresh kale chopped

500g of lamb shank

Method

  1. Place the lamb shank in a pan large enough to hold the shank and enough water to cover, season well and simmer for 2hours or until the meat is very tender
  2. lift the shank out onto a plate and allow to cool
  3. add the pearl barley and the stock, bring to the boil, then simmer for 10 minutes
  4. now add all of the other ingredients except the kale and simmer for a further 15 minutes
  5. carefully shred the meat from the shank bone and add the meat to the broth
  6. add the kale and simmer for a further 5 minutes

check the seasoning and finish with some chopped parsley

the broth will taste even better the following day, and you can freeze it!

Happy cooking 

Jon

soup with minced herbs on round white ceramic plate
Photo by Zak Chapman on Pexels.com

 

 

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Published by

Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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