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Scotch Broth

“Add a side of bread to this luscious concoction of lamb, vegetables and barley, and you'll have all a hungry body needs,“ notes Kelsey Hamilton, Highland Park, New Jersey. “I skim the fat to fit our lighter way of eating."
Scotch Broth
Scotch Broth Recipe photo by Taste of Home
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  • Total Time
    Prep: 2-1/4 hours Cook: 1-1/4 hours
  • Makes
    4 servings

Ingredients

  • 1 lamb shank (about 1 pound)
  • 2 teaspoons canola oil
  • 4 cups water
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 2 whole cloves
  • 1 medium onion, halved
  • 1 medium carrot, halved
  • 1 celery rib, halved
  • 1 bay leaf
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon whole peppercorns
  • SOUP:
  • 1/3 cup medium pearl barley
  • 1-1/2 cups julienned peeled turnips (1-inch pieces)
  • 1 cup coarsely chopped carrots
  • 1 medium leek (white portion only), thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a Dutch oven, brown lamb shank in oil on all sides; drain. Stir in water and broth. Insert cloves into onion. Add the onion, carrot, celery and seasonings to the pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is very tender.
  • Remove shank from broth; cool slightly. Remove meat from bone; cut into small pieces. Discard bone. Strain broth, discarding vegetables and seasonings.
  • Skim fat from broth. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 minutes.
  • Add the turnips, carrots, leek, salt and pepper. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add lamb; heat through.
Nutrition Facts
1-1/2 cups: 224 calories, 8g fat (2g saturated fat), 44mg cholesterol, 601mg sodium, 23g carbohydrate (6g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

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Reviews

Click stars to rate
Average Rating:
  • annrms
    Mar 2, 2018

    Made a big batch of this soup. I chopped the veggies smaller and added parsnips. I had some multi-grain blend to use up so I added that instead of all barley. Delicious!

  • debbie hillje
    Feb 28, 2015

    Delicious and very filling served with fresh crusty bread. Great meal for a cold winter's night!

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