Remove meat from bone; cut into small pieces. ", Scotch Broth Recipe photo by Taste of Home. Stir in water and broth. 1 medium onion, halved. Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft. In a Dutch oven, brown lamb shank in oil on all sides; drain. Heat all of the ingredients, except the kale, in a large saucepan until boiling. Insert cloves into onion. Read about our approach to external linking. Return to a boil. Add the onion, carrot, celery and seasonings to the pan. Delicious and very filling served with fresh crusty bread. 1 lamb shank (about 1 pound) 2 teaspoons canola oil. “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. Stir in barley. Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. I chopped the veggies smaller and added parsnips. Season, to taste, with salt and freshly ground black pepper. Scotch broth is made with lamb or beef, vegetables, fresh herbs and pearl barley. This cheap and cheerful soup is perfect for the slow cooker - simply tip in all the ingredients and cook on high for 6-8 hours (or until the barley is soft). Method. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. 1/4 cup minced fresh parsley. 17 Slow-Cooker Potato Soup Recipes We’re Making All Winter Long, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 2 cans (14-1/2 ounces each) reduced-sodium beef broth, 1-1/2 cups julienned peeled turnips (1-inch pieces), 1 medium leek (white portion only), thinly sliced. “I skim the fat to fit our lighter way of eating. Reduce heat; cover and simmer for 2 hours or until meat is very tender. Learn how to make Scotch broth and get the Smartpoints of the recipes. Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft. DIRECTIONS. In a large saucepan, bring broth to a boil. Made a big batch of this soup. Taste of Home is America's #1 cooking magazine. 1 medium carrot, halved. Add the turnips, carrots, leek, salt and pepper. Enjoy a tasty and delicious meal in 60. Heat all of the ingredients, except the kale, in a large saucepan until boiling. 4 cups water. 125g/4oz dried peas, soaked in water for 4-5 hours, drained. Discard bone. Delicious! Great meal for a cold winter's night! 2 whole cloves. Add lamb; heat through. Remove shank from broth; cool slightly. Skim fat from broth. 1 bay leaf. Reduce heat; cover and simmer for 40 minutes. I had some multi-grain blend to use up so I added that instead of all barley. We use lamb in this recipe, and after searing it nicely and adding fresh herbs and broth, it is simmered slowly resulting in a deep, rich, flavorful broth. 2 cans (14-1/2 ounces each) reduced-sodium beef broth. 1 celery rib, halved. Bring to a boil. Add the barley, partially cover the pot, and simmer … In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil. Strain broth, discarding vegetables and seasonings. Ingredients.