Authentic Scotch Broth

1. 1

   In a 4-quart Dutch oven, combine lamb shanks, barley, salt, parsley, cloves, bay leaf and 5 cups water.

2. 2

   Bring to a boil. Reduce heat.

3. 3

   Simmer, covered, until meat is tender, about 1 hour. Remove shanks from soup.

4. 4

   Remove meat from bones; discard bones. Cut meat into pieces; return to soup.

5. 5

   Add vegetables.

6. 6

   Cook until tender, about 30 minutes.

7. 7

   Remove bay leaf and cloves.

* Per serving · 4 servings · Values may vary.

No additional tips available.