Scotch Broth
Source of Recipe
Ezine
List of Ingredients
For the stock:
2 T vegetable oil
4 lamb shanks (about 4 lbs)
1 large onion, halved
1/2 C dry red wine
8 C boiling water
Salt and freshly ground pepper to taste
For the soup:
1 T vegetable oil
3 medium leeks, white parts only, thinly sliced
2 medium carrots, chopped
1 stalk celery, chopped
1 medium turnip, peeled and chopped
1/2 t dried thyme
1/2 C pearl barley
Chopped fresh parsley for garnish (optional)
Recipe
To make the stock, heat the oil in a large soup pot over moderate heat
and brown the lamb shanks and onion on all sides. Remove to a platter
and add the wine to the pot. Cook, stirring the wine to scrape up all
the brown bits in the bottom of the pot, until the wine is reduced to
about 1 T. Return the lamb and onion to the pot,
reduce the heat to low, and simmer covered for 20 minutes. Increase
the heat to high and add the boiling water, salt, and pepper. Bring
to a boil and simmer partially covered for 2 hours. Strain the stock,
discard the onion, and set the lamb shanks aside until cool enough to hndle. Remove the meat from the bones and chop coarsely - discard the bones. Refrigerate the stock and meat for at least 6 hours or
overnight. Skim the fat off the surface of the stock and discard. To
make the soup, heat the oil in a large soup pot over moderate heat and
saute the leeks, carrots, and celery until tender but not brown, about
5 minutes. Add the lamb stock, the reserved lamb meat, turnip, thyme,
and barley. Bring to a boil, reduce the heat, and simmer partially
covered until the barley is tender, about 45 minutes. Adjust the
seasoning with salt and pepper and serve garnished with chopped
parsley if desired. Serves 6 to 8.
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