Serve up a hearty family meal with this tender lamb shank Scotch broth. Its the perfect winter warmer.
- Heat half the oil in a large heavy based saucepan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 8 mins or until brown all over. Transfer to a bowl.
- Add the remaining oil to the pan. Add the leek and garlic. Cook, stirring, for 5 mins or until leek softens. Add the fennel and paprika. Cook, stirring, for 1 minute or until fragrant. Add the turnip, swede and celery and cook for 2 mins or until well combined.
- Return the lamb to the pan with the barley, stock pots, tomato paste and 4 cups (1L) boiling water. Bring to the boil. Reduce heat to low. Cook, covered, turning occasionally, for 2 hours or until the lamb is falling off the bone. Transfer the lamb shanks to a heatproof bowl. Finely shred the lamb meat. Discard the bones. Return the lamb meat to the pan.
- Divide the soup among serving bowls. Sprinkle with parsley leaves and serve with crusty bread.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set