Scotch Broth

Serves 6-8

Time 3 hours

Ingredients

500g lamb neck or shank (bone-in)

1 cup pearl barley, rinsed

2 large carrots, diced

2 celery stalks, diced

1 large leek, cleaned and sliced (white and light green parts)

1 large onion, chopped

2 parsnips, diced

3-4 cups green cabbage, chopped

2 bay leaves

1 tsp dried thyme or a few sprigs of fresh thyme

Salt and black pepper to taste

2 tbsp fresh parsley, chopped (for garnish)

8 cups water or stock

Method

In a large pot, place the lamb and cover it with 8 cups of water or stock. Bring to a boil over medium-high heat and skim off any foam that rises to the surface. Add the bay leaves and thyme, reduce the heat to low, and simmer for 1-1.5 hours until the lamb is tender.

Remove the lamb from the pot and set it aside to cool slightly. Add the rinsed pearl barley to the pot and simmer for 20 minutes. Add the carrots, celery, leek, onion, and parsnips. Continue to cook for another 20-25 minutes or until the barley and vegetables are tender.

Once the lamb is cool enough to handle, remove the meat from the bone and shred it into bite-sized pieces. Discard any fat or gristle. Return the shredded lamb to the pot and add the chopped cabbage.

Season the broth with salt and black pepper to taste. Simmer for an additional 10 minutes, allowing the cabbage to soften. Remove the bay leaves and any thyme stems before serving.

Ladle the Scotch broth into bowls and garnish with chopped fresh parsley. Serve warm with crusty wholemeal sourdough bread on the side.