Scotch broth recipe

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  • Cuisine: Scottish
  • Serves 6–8

Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.

More Cooking from Memory recipes

Ingredients

2 lamb shanks
3.5 litres (6 pints) water
80 g (3 oz) pearl barley
4 large carrots, finely chopped
1 large onion, finely chopped
1 parsnip, finely chopped
1 small turnip, finely chopped
3 potatoes, finely chopped
2 stalks celery, finely sliced
1 zucchini, finely sliced
18 green beans, cut into 2 cm (3⁄4 in) pieces
1 head broccoli, including stem, cut into small pieces
3 onion stock cubes or
3 tablespoons onion soup mix
salt
ground black pepper
1⁄2 bunch parsley, finely chopped

Preparation

Mutton was a frequent ingredient in Scottish meals and, when Scotch broth was brewing, the mutton would often be used as the main course, rather than being chopped up and returned to the pot. To make a parve version of this soup, omit the lamb shanks and add 2 tablespoons of Vegemite or Marmite.


Trim any excess fat from the lamb shanks and place them in a large saucepan with the water, vegetables and stock cubes. Bring to the boil and simmer on a low heat for 2 hours.

Remove the shanks from the saucepan and cut the meat into small pieces. Return the pieces to the saucepan, discarding the bone. Skim off any froth or fat that comes to the surface. Season to taste and garnish with parsley before serving.

Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.


If you enjoyed this Scotch broth recipe then browse more Scottish recipes, soup recipes, stew recipes, child-friendly recipes and our most popular hainanese chicken rice recipe.

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