Scotched Broth Recipes

Steps:

• Swirl oil into a large, heavy pot over medium-high. Add lamb, bones, and onions; cook until bottom sides of bones turn dark brown, 8 to 10 minutes. Flip, reduce heat to medium, and add celery and carrots. Continue cooking, turning occasionally, until lamb and vegetables are deep brown on all sides, 20 to 25 minutes. Add 12 cups water, leek trimmings, peppercorns, and parsley stems; season with salt. Bring to a boil; skim foam. Reduce heat and simmer, partially covered, until meat is fork-tender, about 1 1/2 hours. Remove from heat and let stand, uncovered, until fat begins to rise to surface, about 2 hours. Skim fat; strain stock through a fine-mesh sieve, reserving lamb. When lamb is cool enough to handle, trim excess fat, then cut into bite-size pieces and reserve, discarding bones.
• Place stock in a clean pot; add turnips and barley. Bring to a boil, then reduce heat and simmer, partially covered, until barley is just tender and turnips are easily pierced with the tip of a sharp knife, about 20 minutes; transfer turnips to a cutting board. Add leeks to pot and simmer until tender, 5 minutes. Meanwhile, slice turnips lengthwise into 1/2-inch moons and return to pot, along with lamb and peas. Simmer until heated through. Serve, with chopped parsley alongside.

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.

Steps:

• In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. , Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

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.

Steps:

• In large soup pot, cover the meat with the water and bring to a boil. Add the barley. Partly cover the pot and simmer for 1 1/2 hours until the meat and the barley are tender, adding more water to take account of the evaporation. Skim the surface of the soup frequently.
• Remove the meat from the broth. Cut the meat into small pieces, discard the bone and return the meat to the soup pot.
• Meanwhile, melt the butter in a skillet over medium heat. Add the carrots, celery, turnip and onion and cook for 10 minutes, stirring often. Add the vegetables to the soup and simmer for an additional 10 minutes until the vegetables are tender. Season with salt and pepper, ladle into warmed mugs, and add h 1 ounce of Scotch to each.

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.

Steps:

• Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.
• Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.
• Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.

Steps:

• In the slow cooker, combine the lamb, barley, carrot, leeks, celery and water.
• Cover and cook on low for 5 to 7 hours, until meat is very tender and falling apart; add salt and pepper to taste.
• Ladle into serving dishes and garnish with parsley.
• Enjoy!