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17 - Scotch Broth Recipe

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This recipe for 17 - Scotch Broth is from The Cook Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lamb shanks
olive oil
garlic salt
basil
4 t chicken base
4 t beef base
1 C chopped onion
1 C chopped carrots
1 C chopped celery
1 to 1 1/2 C pearled barley
1 t garlic powder
1 t onion powder
1 t pepper
1/2 t basil
1/4 t thyme
1 can mushroom (undrained)
1 C chopped turnip (approx 1)
1 C chopped cabbage
Directions:
Directions:
Day before: Rub 2 lamb shanks w/ olive oil, garlic salt & basil. Place on rack on pan w/ water in it. Roast @ 350º for 1 hr. at 30 min turn over. Let cool to room temp. Save water w/ drippings. Refrig. over night. Cut meat from bones and set aside. Skin fat off broth & discard fat. In large pot place bones, 2 qts water (broth plus enough water to make the 2 qts), chicken base, beef base, onion, carrots, celery pearled barley, garlic powder, onion powder, pepper, basil, thyme, mushrooms (do not drain). Bring to a boil, turn down, cover, simmer approx. 20 min. Add turnip (approx. 1), cabbage, meat from bones. Simmer another 25-30 min. May need to add more water.

 

 

 

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