Scotch Broth

Ruth Anne Garcia

Ingredients

1 1/2poundslamb shoulder or shanks (or beef with bones)2tablespoonsquality lard or butter1medium yellow onion, diced3cloves garlic, minced1/2cuppearl barley1/3cupdried green split peas4sprigs thyme2bay leaves1teaspoonsalt6cupsquality chicken broth (I use and recommend Aneto)1large carrot, diced1turnip, peeled and diced1rutabaga, peeled and diced1parsnip, peeled and diced1/2cupshredded green cabbage1medium leek, chopped, rinsed and drainedFresh chopped parsley for garnish

Daring gourmet. Com

Instructions

Cook the onions and garlic in the lard or butter until softened, 4-6 minutes.  Add the lamb, herbs, barley, split peas, salt and broth.  Bring to a boil, reduce the heat to low, cover and simmer for 2 hours.  Skim off any foam.  Add the carrot, turnip, rutabaga and parsnip.  Simmer for another hour.  Remove the bay leaves and thyme sprigs.  Remove the meat, shred it and discard the bones.  Return the shredded meat to…

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