Traditional Scotch broth: a filling soup with lamb and root vegetables.
INGREDIENTS
2 Tbsp olive oil
2 lb lamb shank
1 large onion, quartered
1 cup red wine (we used Cabernet Sauvignon)
8 cups boiling water
3 tsp salt, divided
2 tsp pepper, divided
2 bay leaves
2 Tbsp butter
2 leeks (white portion), cleaned and trimmed
3 carrots, peeled and thinly sliced
1 celery, finely diced
1 turnip, cut in small cubes
2 cloves garlic, minced
2 lb lamb stew meat
3 Tbsp all-purpose flour
1 tsp ground coriander
2 sprigs thyme
1 cup pearl barley
DIRECTIONS
Make your own lamb stock first. In a large stockpot, heat olive oil on medium-high heat. Add the shanks and onions, browning the meat. Once brown, remove the shanks and onions, and add the wine. Scrape up any of the brown bits. Add the shanks and onions back to the pan, and cook for 20 minutes.
To the pot, add the boiling water, 1½ tsp salt, 1 tsp pepper, and bay leaves. Raise the heat until the liquid begins to boil. Drop the temperature to simmer, partially cover, and cook for 2 hours.
Remove the shanks and onions from the pot and set aside for later. Discard the bay leaves and strain the stock. Cool in the refrigerator.
On medium-high heat, melt butter in the stockpot. Add the leeks, carrots, celery, turnip, and garlic. Cut the onions that have been set aside, which you previously used in the stock, and add back to the pot. Cook until the vegetables become soft.
While the vegetables are cooking, combine the lamb stew meat in a plastic bag with flour, coriander, and the remaining 1½ tsp salt and 1 tsp pepper. Place your hands on the outside of the bag and mix, ensuring that each piece of meat is covered with the seasonings.
Lower the heat to medium. Add the lamb stew meat and any leftover flour from the plastic bag, the lamb shanks, thyme, barley, and the lamb stock, about 8 cups. If you have less stock than required, add either beef stock or water until you have 8 cups. Raise the heat again to boil, then drop the heat back down to simmer for 2 hours.
If you like the flavor of lamb shank, you can shred the meat into the finished soup, or you can discard.
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