Ingredients with Measurements:
- 1 pound lamb shanks
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 leek, chopped
- 1 cup pearl barley
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special Equipment Needed:
- Large soup pot
- Ladle
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. In a large soup pot, add the lamb shanks and enough water to cover them. Bring to a boil and then reduce heat to a simmer. Skim off any foam that rises to the surface.
2. Add the chopped onion, carrots, celery, and leek to the pot. Simmer for 1 hour.
3. Remove the lamb shanks from the pot and let them cool. Once cooled, remove the meat from the bones and chop into small pieces. Discard the bones and return the meat to the pot.
4. Add the pearl barley, beef broth, bay leaves, and dried thyme to the pot. Simmer for 30 minutes or until the barley is tender.
5. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat.
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 9g
Carbohydrates: 38g
Protein: 28g
Sodium: 900mg
Fiber: 9g
Substitutions for ingredients:
- Lamb shanks can be substituted with beef or pork shanks.
- Pearl barley can be substituted with quinoa or brown rice.
Variations:
- Add chopped potatoes to the soup for a heartier meal.
- Use lamb or beef stock instead of beef broth for a richer flavor.
- Add chopped kale or cabbage for added nutrition.
Tips and Tricks:
- Skim off any foam that rises to the surface while simmering to ensure a clear broth.
- Let the soup cool before storing it in the refrigerator or freezer.
- Serve with crusty bread for a complete meal.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating Instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation Ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
Crusty bread, roasted vegetables, or a side salad.
Troubleshooting Advice:
If the soup is too thick, add more broth or water to thin it out.
Food Safety Advice:
Make sure the lamb shanks are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food History:
Scotch broth is a traditional Scottish soup that has been enjoyed for centuries. It is made with lamb or beef, barley, and vegetables.
Flavor Profiles:
This soup has a hearty and savory flavor with a slightly sweet taste from the vegetables.
Serving Suggestions:
Serve hot with crusty bread and a side salad for a complete meal.
Related Categories
Cooking Method: N/A
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Region: Scottish
Taste: Savory, Meaty, Hearty, Rich, Comforting