Ingredients
- Serves 4-6
- 2 lamb shanks
- 250g carrots, peeled, diced
- 2 onions, peeled, diced
- 1 celery stalk, diced
- 1 leek, white part only, sliced, green reserved
- 100g pearl barley
- 125g/4oz dried peas, soaked in water for 4-5 hours, drained
- salt and freshly ground black pepper
- 2.5 litres water
- 85g kale, finely sliced
- salt and freshly ground black pepper
SCOTCH BROTH��������
Method
- Place the lamb shanks and all the ingredients except the kale and bring to a boil
- Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft
- Add the kale and cook for a further 10-12 minutes, or until the kale is tender
- Season to taste, with salt and freshly ground black pepper
Comments
Lamb broths always remind me of home, the warming, sweet smelling aroma always filled our house through winter. I am using Cardrona Merino’s front shanks which are a little smaller, yet sweeter and they make a wonderful base to this soup.
Thanks to WAIRUNA ORGANICS –carrots, CARDRONA MERINO – lamb shanks, and JANEFIELD PEONIES and HYDROPONICS – baby red onions for providing the ingredients used in the demonstration at the market
Please click here if you would like to download a printable copy
