Memory Lane Scotch Broth Recipes

SCOTCH BROTH

Steps:

• In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.
• Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
• Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
• Remove meat from broth; cut meat from bone and cut in small pieces.
• Discard the bones and return the meat to the soup.
• Continue simmering.
• In a skillet, melt the butter over medium heat.
• Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
• Add the vegetables to the soup.
• Simmer for about 10 minutes, or until the vegetables are tender.
• Add salt, pepper, and seasonings to taste.

SCOTCH BROTH

Steps:

• In a Dutch oven, brown lamb shank in oil on all sides; drain. Stir in water and broth. Insert cloves into onion. Add the onion, carrot, celery and seasonings to the pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is very tender., Remove shank from broth; cool slightly. Remove meat from bone; cut into small pieces. Discard bone. Strain broth, discarding vegetables and seasonings. , Skim fat from broth. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 minutes. , Add the turnips, carrots, leek, salt and pepper. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add lamb; heat through.

SCOTCH BROTH

Steps:

• Wash barley first. Put in kettle and add other ingredients. Cover with water. Cook slowly at least four hours. Soup should cook down until quite thick. Refrigerate for at least four hours. Add water when reheating to serve. Correct seasoning at that time and remove meat bone and celery leaves before serving.

MEMORY LANE SCOTCH BROTH

Steps:

• Soak the barley in cold water while you make the lamb broth.
• Put two lamb shanks in a 6 quart soup pot (I like enameled cast iron) and brown them on all sides in a little oil.
• Add 8 cups of beef broth and 4 cups of water.
• Bring to a simmer and simmer for ten minutes.
• Skim the scum off the surface until it is clear.
• Add bay leaf, rosemary, thyme, Worcestershire sauce and dried parsley to pot.
• Simmer, lid ajar, for two hours until lamb is very tender and ready to fall off the bone.
• Remove lamb from the stock and cut meat into small pieces. Discard gristle, fat and bone.
• Chill the stock, then skim the congealed lamb fat off the top and discard it.
• Remove the bay leaf and discard.
• Saute all the chopped vegetables in a large skillet in 2 Tablespoons of butter for five to ten minutes until they are soft. Do not brown.
• Add the sauteed vegetables and the soaked drained barley to the stock and simmer, covered, about 45 minutes or until vegetables and barley are tender.
• Add lamb meat back into the soup.
• Taste and adjust the seasoning. Add a little salt if needed.
• Serve piping hot with freshly ground pepper on top.

SCOTCH BROTH

Steps:

• Heat 1 tablespoon butter in a 3- to 4-quart heavy saucepan over moderately high heat until foam subsides, then cook lamb, breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer lamb to a bowl with a slotted spoon and pour off all but 1 tablespoon fat from pan.
• Add remaining 2 tablespoons butter to pan and cook onions, carrots, kale, bay leaf, salt, and pepper over moderate heat, covered, stirring occasionally, until onions are softened, 5 to 8 minutes. Add broth, water, and barley and simmer, covered, until vegetables and barley are tender, about 10 minutes. Add lamb and vinegar and gently simmer, uncovered, 5 minutes (for flavors to blend). Discard bay leaf.