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Scotch Broth
 

Lamb, neck or leg shank
3-4 Carrots, chopped
1 Parsnip, chopped
2-3 Celery stalks, chopped
1 Onion, chopped
1 Leek, chopped
Pearl Barley, 1 cup
Stock powder or cube
Peppercorns
Salt to taste

  1. place in meat and peppercorns into a large saucepan with cold water and bring to boil 
  2. cover with a lid and simmer gently for 1 1/2 hours
  3. strain the broth into another pan and leave to cool
  4. when cold skim off  fat from broth
  5. remove the meat from the bones and cut off all the fat
    dice and return to the broth
  6. add the stock cube, pearl Barley  and vegetables to the broth 
  7. bring to the boil and simmer gently for 1 hour or until the vegetable are tender

Bon Appétit

 

 

 

 

 
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