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Traditional Scotch Broth
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  • 1 lb (.5 kg). lamb shanks
  • 1/4 cup (60 ml) pearl barley
  • 1-1/2 tsp (7 ml). salt
  • 3 springs parsley, snipped
  • 2 whole cloves (I don't like cloves so use garlic cloves)
  • 1 bay leaf
  • 1/2 cup (125 ml) chopped onion
  • 1/2 cup (125 ml) diced carrot
  • 1/4 cup (60 ml) chopped celery
  • 1/4 cup (60 ml) chopped turnip
  • In a 4-quart Dutch oven, combine lamb shanks, barley, salt, parsley, cloves, bay leaf, and 5 cups (1175 ml) water.
  • Bring to a boil; reduce heat.
  • Simmer, covered, till meat is tender, about 1 hour.
  • Remove shanks from soup.
  • Remove meat from bones; discard bones.
  • Cut meeat into pieces; return to soup.
  • Add vegetables; cook till tender, about 30 minutes.
  • Remove bay leaf and cloves.
  • Serves 4-6.
The recipe is traditional, but since I don't like cloves, I use garlic instead. Also, the lamb shanks can be browned before combining with the barley, water, etc. The recipe comes from the Better Homes and Gardens Heritage Cook Book.

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