Scotch Broth Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated Aug. 09, 2018
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Photograph: Sydney Oland

Recipe Facts

5

(2)

Prep: 5 mins
Cook: 2 hrs 50 mins
Active: 25 mins
Total: 2 hrs 55 mins
Serves: 4 servings

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Ingredients

  • 1 pound lamb shanks (about 2 medium shanks)

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons vegetable oil

  • 2 bay leaves

  • 3 medium cloves garlic

  • 1 medium onion, finely chopped (about 1 cup)

  • 8 cups homemade or store-bought low-sodium chicken broth

  • 2 medium carrots, finely diced (about 1 1/2 cups)

  • 1 medium parsnip, finely diced (about 3/4 cup)

  • 1 medium russet potato, finely diced (about 1 1/4 cups)

  • 1/3 cup pearl barley

  • 2 tablespoons finely chopped fresh parsley leaves

Directions

  1. Season lamb shank with salt and pepper. Heat oil in a Dutch oven over high heat until lightly smoking. Add lamb shanks and cook, turning occasionally, until well browned on all sides, about 10 minutes total. Remove shanks and set aside. Add onions and cook, stirring constantly, until lightly softened, about 2 minutes. Add garlic and bay leaves and cook, stirring constantly, until fragrant, about 30 seconds. Add broth and return shanks to pot. Bring to a boil, reduce to a bare simmer, cover, and cook until lamb shanks are tender and meat is pulling away from the bone, about 2 hours. For best results, let broth cool completely overnight in refrigerator, scrape off fat, and return to heat the next day. Otherwise, skim fat with a ladle or large spoon and continue to step 2.

  2. Remove the shanks from the stock, and once cool enough to handle gently remove the meat from the bones and tear into bite-sized pieces. Reserve. Bring stock back to a simmer and add carrot, parsnip, potato, and pearl barley. Cook until barley is tender, about 25 minutes then return shredded meat to the pot. Season to taste with salt and pepper, stir in parlsey, and serve.

Special Equipment

Large stock pot

This Recipe Appears In

Nutrition Facts (per serving)
680 Calories
25g Fat
66g Carbs
49g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 680
% Daily Value*
Total Fat 25g 33%
Saturated Fat 8g 39%
Cholesterol 120mg 40%
Sodium 908mg 39%
Total Carbohydrate 66g 24%
Dietary Fiber 8g 28%
Total Sugars 7g
Protein 49g
Vitamin C 27mg 137%
Calcium 113mg 9%
Iron 6mg 36%
Potassium 2129mg 45%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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