Lamb shank Scotch broth

Recipes / Soups

Serve up a hearty family meal with this tender lamb shank Scotch broth. Its the perfect winter warmer.

Recipe «Lamb shank Scotch broth» presented in category Recipes / Soups, to prepare this dish you will need no more 2:20 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 2 Coles Australian lamb shanks, 1 leek, pale section only, thinly sliced, 2 garlic cloves, crushed, 2 tsp ground fennel , 2 tsp ground paprika, 1 turnip, peeled, finely chopped, 1 small swede, peeled, finely chopped , 2 celery sticks, finely chopped, 1/2 cup pearl barley, 2 Continental chicken stock pots, 2 tbsp tomato paste, Flat-leaf parsley leaves, to serve, Crusty bread, to serve.

Ingredients:

  • 1 tbsp olive oil 
  • 2 Coles Australian lamb shanks 
  • 1 leek, pale section only, thinly sliced 
  • 2 garlic cloves, crushed 
  • 2 tsp ground fennel 
  • 2 tsp ground paprika 
  • 1 turnip, peeled, finely chopped 
  • 1 small swede, peeled, finely chopped 
  • 2 celery sticks, finely chopped 
  • 1/2 cup pearl barley 
  • 2 Continental chicken stock pots 
  • 2 tbsp tomato paste 
  • Flat-leaf parsley leaves, to serve 
  • Crusty bread, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Divide the soup among serving bowls. Sprinkle with parsley leaves and serve with crusty bread.