Recipe courtesy of All Recipes.
To Outlander fans — and you can call me a prudish Trad Catholic fan because I fast forward through the erotic scenes to “take custody of the eyes” — this is not a recipe from the Outlander Kitchen cookbook. Nor is it from the cookbook author’s blog.
Lamb shanks are the absolute best cut. They are mild and tender. I use rutabaga because they have a mild flavor and are less bitter than turnip. I adjusted the preparation steps for clarity. The photo below is mine. The photo above is from America’s Test Kitchen because I can’t find my photo of the finished soup.
Scotch Broth Soup
This thick and hearty soup takes time to prepare for a special occasion. Preparation includes overnight refrigeration but it is well worth the effort. Garnish with fresh parsley. The soup can be frozen.
Credit: All Recipes
THE STOCK – Yields 5 cups
- 2-1/4 lb. Lamb Shanks
- 10 cups water
- 2 large onions, coarsely chopped
- 2 rutabagas, peeled and chopped
- 2 carrots, peeled and chopped
- 2 tsp. whole black peppercorns
- 2 tsp. salt
TO COMPLETE THE SOUP:
- 1/2 cup Barley, soaked overnight
- 1 carrot, diced
- 2 onions, minced
- 1 Leek, chopped
- 1 Celery Stick, diced
- 1 rutabaga, diced
- Salt & Pepper to taste
- Herbs: Oregano, Thyme, Sage to taste
- Thicken with 3 tsp. flour and water mixture, if needed
- Chopped parsley
DAY ONE. In a small bowl soak barley in water to cover; cover the bowl and set aside. Make the stock. In a large soup pot, place the lamb shanks, onions, turnips, carrots, peppercorns and water in a large pot. Bring to a boil, remove scum, reduce the heat and simmer, partly covered, for 3 hours. Skim the surface as required.
The Meat. Remove from the pot the shanks and any meat that has fallen off the bones. Cool slightly for handling. Remove the meat from the bones and chop fine. Place in a storage container, cover and refrigerate overnight.
The Stock. Strain the stock into storage container such as another pot or 8-cup size measuring cup, discarding the vegetables and peppercorns. Cool the stock. Cover and refrigerate overnight, or until the fat has set on top and can be spooned off.
DAY TWO. Drain the soaked barley and set aside. Remove stock from the refrigerator. Scrape off the solid fat. Reheat the stock in large soup pot over medium-high heat, adding 1 cup water. Add the drained barley, the carrot, onion, leek, celery, rutabaga, and the herbs. Bring to a boil, reduce the heat and simmer for 1 hour, or until the barley and vegetables are just cooked. Return the meat to the pan and simmer for 10 minutes. Thicken with a flour-water mixture if desired. Season well and top with parsley.