Lamb Scotch broth

Cooking Soups Lamb Scotch broth

The delicate flavour of this lamb broth is full of hearty vegetable goodness.

Lables: High fibre High protein Low carb Low kilojoule Low sodium Lower gi Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Place the lamb shanks and thyme in a large saucepan. Cover with 6 cups (1.5 litres) of water. Bring to the boil and reduce the heat to low. Cover and simmer over a very low heat for 1 hour, skimming occasionally with a spoon to remove any scum.
  2. Add carrots, swedes, celery, leek and barley to the saucepan. Cover and simmer for 1 hour. Add a little more water if needed.
  3. Remove the lamb. Set aside for 10 minutes to cool slightly. Remove the meat from the bones. Stir the meat through the soup and season with salt and pepper. Divide between serving bowls. Top with the parsley and serve with cheese twists.

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4 lamb shanks
2 large sprigs fresh thyme
2 carrots, peeled, halved lengthways, sliced
2 swedes, peeled, chopped
2 celery sticks, sliced crossways
1 leek, trimmed, cut into 2cm lengths
1/3 cup pearl barley
Salt & freshly ground pepper
Roughly chopped fresh continental parsley, to serve
South Cape poppy & cracked pepper cheese twists, to serve

Adv

Autors
Preparation time
5
Cooking time
2:10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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