Lamb Shank And Pearl Barley Scotch Broth Recipe

Recipe By Slurrp

Lamb Shank and Pearl Barley Scotch Broth is a hearty and comforting Scottish soup made with tender lamb shanks, pearl barley, and a variety of vegetables. The lamb shanks are slow-cooked until they are fall-off-the-bone tender, infusing the broth with rich flavors. The pearl barley adds a nutty and chewy texture to the soup, while the vegetables provide freshness and color. This traditional dish is perfect for cold winter days and is sure to warm you up from the inside out.

4.1
21 Rating -
Rate
Non Vegdiet
2hr 25minstotal
15minsPrep
2hr 10minsCook
2hr 25m.total
15m.Prep
2hr 10m.Cook
Lamb Shank And Pearl Barley Scotch Broth
plan
Bookmark

ingredients serve

Ingredients for Lamb Shank And Pearl Barley Scotch Broth Recipe

  • 1/2 Lamb Shanks
  • 1/2 tablespoon Oil
  • 1/4 Onion, Diced
  • 1/2 Carrots, Diced
  • 1/2 Celery Stalks, Diced
  • 1/4 cup Pearl Barley
  • 1 cup Chicken Broth
  • 1/2 sprig Fresh Thyme
  • 1/2 Bay Leaves
  • As required Salt And Pepper To Taste
  • as needed Fresh Parsley For Garnish

Directions: Lamb Shank And Pearl Barley Scotch Broth Recipe

Cooking Directions

  • STEP 1.In a large pot, heat some oil and brown the lamb shanks on all sides. Remove and set aside.
  • STEP 2.In the same pot, sauté onions, carrots, and celery until they start to soften.
  • STEP 3.Add the lamb shanks back to the pot along with pearl barley, thyme, bay leaves, and chicken broth. Bring to a boil, then reduce heat and simmer for 2-3 hours until the lamb is tender and the barley is cooked.
  • STEP 4.Remove the lamb shanks from the pot and shred the meat. Discard the bones and return the shredded meat to the pot.
  • STEP 5.Season with salt and pepper to taste. Serve hot and garnish with fresh parsley.
  • STEP 6.For storage, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Cooking Tips

  • To enhance the flavor, you can sear the lamb shanks in a hot pan before adding them to the pot.
  • If you prefer a thicker broth, you can add more pearl barley or cook it for a longer time.
  • Feel free to add other vegetables like leeks or turnips for extra flavor and texture.

Storage and Serving

  • Serve the Lamb Shank and Pearl Barley Scotch Broth hot as a main course or as a starter.
  • Garnish with fresh parsley for added freshness and color.
  • Serve with crusty bread or rolls for a complete meal.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat before serving.
Nutrition
value
728
calories per serving
36 g Fat44 g Protein55 g Carbs31 g FiberOther

Current Totals

  • Fat
    36g
  • Protein
    44g
  • Carbs
    55g
  • Fiber
    31g

MacroNutrients

  • Carbs
    55g
  • Protein
    44g
  • Fiber
    31g

Fats

  • Fat
    36g

Vitamins & Minerals

  • Calcium
    770mg
  • Iron
    18mg
  • Vitamin A
    1123mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    1mg
  • Vitamin B9
    62mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    32mg
  • Vitamin E
    2mg
  • Copper
    1mcg
  • Magnesium
    337mg
  • Manganese
    5mg
  • Phosphorus
    705mg
  • Selenium
    29mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp