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Lamb Shank Scotch Broth

Here's how you make Lamb Shank Scotch Broth
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  • Servings: 4
  • Prep: 15m
  • Cook: 140m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 tablespoon olive oil
  • 800 grams lamb shanks (2 shanks)
  • 1 leek, pale section only, thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons ground fennel
  • 2 teaspoons ground paprika
  • 1 turnip, peeled finely chopped
  • 1 small swede, peeled finely chopped
  • 2 celery sticks, finely chopped
  • 100 grams dry barley (dry, 1/2 cup)
  • 2 tablespoons tomato paste
  • Parsley leaves, to serve
  • Crusty bread, to serve
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat half the oil in a large heavy based saucepan over medium high heat and add the lamb shanks and cook, turning occasionally, for 8 minutes or until brown all over and transfer to a bowl.

  • Step 2: Add the remaining oil to the pan and add the leek and garlic and cook, stirring, for 5 minutes or until leek softens.

  • Step 3: Add the fennel and paprika and cook, stirring for 1 minutes or until fragrant and then add the turnip, swede and celery and cook for 2 minutes or until well combined.

  • Step 4: Return lamb to the pan with barley, stock pots, tomato paste and 4 cups (1 litre) boiling water and bring to the boil and then reduce heat to low and cook, covered, turning lamb occasionally for 2 hours or until the lamb is falling of the bone.

  • Step 5: Transfer lamb shanks to a heatproof bowl and finely shred the lamb meat, discarding the bones and then return lamb meat o the pan.

  • Step 6: Divide the soup among serving bowls and sprinkle with parsley leaves and serve with crusty bread.


Tips & Variations

Don't forget the following tips and variations.
  • 2 chicken stock pots (Continental brand)

We hope you enjoy this recipe!

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