Scotch broth

Scotch broth

By
From
Cooking from memory
Serves
6-8
Photographer
Mark Roper

Mutton was a frequent ingredient in Scottish meals and, when Scotch broth was brewing, the mutton would often be used as the main course, rather than being chopped up and returned to the pot. To make a parve version of this soup, omit the lamb shanks and add 2 tablespoons of Vegemite or Marmite.

Ingredients

Quantity Ingredient
2 lamb shanks
3.5 litres water
80g pearl barley
4 large carrots, finely chopped
1 large onion, finely chopped
1 parsnip, finely chopped
1 small turnip, finely chopped
3 potatoes, finely chopped
2 stalks celery, finely sliced
1 zucchini, finely sliced
18 green beans, cut into 2 cm pieces
1 head broccoli, cut into small pieces, including stem
3 onion stock cubes
or 3 tablespoons onion soup mix
salt
ground black pepper
1/2 bunch parsley, finely chopped

Method

  1. Trim any excess fat from the lamb shanks and place them in a large saucepan with the water, vegetables and stock cubes. Bring to the boil and simmer on a low heat for 2 hours.
  2. Remove the shanks from the saucepan and cut the meat into small pieces. Return the pieces to the saucepan, discarding the bone. Skim off any froth or fat that comes to the surface. Season to taste and garnish with parsley before serving.
Tags:
Jewish
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