Scotch Broth Recipe Recipe

Name: Scotch Broth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lamb shanks (about 2 medium shanks); Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil; 2 bay leaves; 3 medium cloves garlic; 1 medium onion, finely chopped (about 1 cup); 8 cups homemade or store-bought low sodium chicken broth; 2 medium carrots, finely diced (about 1 1/2 cups); 1 medium parsnip, finely diced (about 3/4 cup); 1 medium russet potato, finely diced (about 1 1/4 cups); 1/3 cup pearl barley; 2 tablespoons finely chopped fresh parsley leaves

Servings: persons

1 pound lamb shanks (about 2 medium shanks)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 bay leaves
3 medium cloves garlic
1 medium onion, finely chopped (about 1 cup)
8 cups homemade or store-bought low sodium chicken broth
2 medium carrots, finely diced (about 1 1/2 cups)
1 medium parsnip, finely diced (about 3/4 cup)
1 medium russet potato, finely diced (about 1 1/4 cups)
1/3 cup pearl barley
2 tablespoons finely chopped fresh parsley leaves

1
Season lamb shank with salt and pepper. Heat oil in a Dutch oven over high heat until lightly smoking. Add lamb shanks and cook, turning occasionally, until well browned on all sides, about 10 minutes total. Remove shanks and set aside. Add onions and cook, stirring constantly, until lightly softened, about 2 minutes. Add garlic and bay leaves and cook, stirring constantly, until fragrant, about 30 seconds. Add broth and return shanks to pot. Bring to a boil, reduce to a bare simmer, cover, and cook until lamb shanks are tender and meat is pulling away from the bone, about 2 hours. For best results, let broth cool completely overnight in refrigerator, scrape off fat, and return to heat the next day. Otherwise, skim fat with a ladle or large spoon and continue to step 2.
2
Remove the shanks from the stock, and once cool enough to handle gently remove the meat from the bones and tear into bite-sized pieces. Reserve. Bring stock back to a simmer and add carrot, parsnip, potato, and pearl barley. Cook until barley is tender, about 25 minutes then return shredded meat to the pot. Season to taste with salt and pepper, stir in parlsey, and serve.

1324

kcal

Calories

Fat

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 pound lamb shanks (about 2 medium shanks), Kosher salt and freshly ground black pepper, 2 tablespoons vegetable oil, 2 bay leaves, and more.

Yes, Scotch Broth Recipe 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.

Scotch Broth Recipe

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