Memory Lane Scotch Broth Recipe

Name: Memory Lane Scotch Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pearl barley; 2 lamb shanks; 1 tablespoon cooking oil (olive is fine); 8 cups beef broth (I use beef base); 4 cups water; 1 bay leaf; 1 teaspoon rosemary, finely chopped; 1 teaspoon dried thyme; 1 teaspoon Worcestershire sauce; 1 tablespoon dried parsley; 2 tablespoons butter; 3 carrots, peeled and cut into 1/3-inch dice; 1 turnip, peeled and cut into 1/3-inch dice; 1 large onion, peeled and cut into 1/3-inch dice; 1 medium leek, split lengthwise, cleaned, and cut into 1/3-inch dice; 2 celery ribs, cut into 1/3-inch dice; pepper, freshly ground

Servings: persons

1/2 cup pearl barley
2 lamb shanks
1 tablespoon cooking oil (olive is fine)
8 cups beef broth (I use beef base)
4 cups water
1 bay leaf
1 teaspoon rosemary, finely chopped
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 tablespoon dried parsley
2 tablespoons butter
3 carrots, peeled and cut into 1/3-inch dice
1 turnip, peeled and cut into 1/3-inch dice
1 large onion, peeled and cut into 1/3-inch dice
1 medium leek, split lengthwise, cleaned, and cut into 1/3-inch dice
2 celery ribs, cut into 1/3-inch dice
pepper, freshly ground

1
Soak the barley in cold water while you make the lamb broth.
2
Put two lamb shanks in a 6 quart soup pot (I like enameled cast iron) and brown them on all sides in a little oil.
3
Add 8 cups of beef broth and 4 cups of water.
4
Bring to a simmer and simmer for ten minutes.
5
Skim the scum off the surface until it is clear.
6
Add bay leaf, rosemary, thyme, Worcestershire sauce and dried parsley to pot.
7
Simmer, lid ajar, for two hours until lamb is very tender and ready to fall off the bone.
8
Remove lamb from the stock and cut meat into small pieces. Discard gristle, fat and bone.
9
Chill the stock, then skim the congealed lamb fat off the top and discard it.
10
Remove the bay leaf and discard.
11
Saute all the chopped vegetables in a large skillet in 2 Tablespoons of butter for five to ten minutes until they are soft. Do not brown.
12
Add the sauteed vegetables and the soaked drained barley to the stock and simmer, covered, about 45 minutes or until vegetables and barley are tender.
13
Add lamb meat back into the soup.
14
Taste and adjust the seasoning. Add a little salt if needed.
15
Serve piping hot with freshly ground pepper on top.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup pearl barley, 2 lamb shanks, 1 tablespoon cooking oil (olive is fine), 8 cups beef broth (I use beef base), and more.

Yes, Memory Lane Scotch Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Memory Lane Scotch Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions