Options:

Include nutrition information?

Lamb Shank Scotch Broth

Created by ImPat on June 7, 2016

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.