Recipe Provided By"Billy Parisi"
- 4 tablespoons lard
- 2 1 1/2 pounds American lamb shanks
- 128 ounces beef stock
- 1 large leek, (sliced)
- 1 peeled and small diced yellow onion
- 5 cloves of garlic, (finely minced)
- 4 carrots, (peeled and large diced)
- 4 ribs of celery, (large diced)
- 1 turnip, (peeled and large diced)
- 2 peeled russet potatoes, (large diced)
- 1/4 green cabbage, (cut into 1-inch pieces)
- 1 recipe for cooked barley
- 1 recipe for cooked split peas
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
This tasty Scotch broth soup recipe is loaded with vegetables, fall off the bone slow cooked lamb shanks, and tender cooked barley.
Season the lamb shanks well on all sides with salt and pepper.
Next, add some oil to a large pot or rondeau over high heat until it begins to smoke.
Place in the lamb shanks and sear them until golden brown on all sides.
Pour in 96 ounces of stock, season with salt and pepper, and braise over medium-low heat for 3 hours or until the lamb becomes very tender and falls off the bone*.
*USDA recommends lamb reach an internal temperature of 145F with a 3-minute rest.
In the meantime, prepare the barley and set it aside.
Next, prepare the split peas and set them aside as well.
Add some oil to a separate large pot over medium heat and cook the leeks and onions until browned, which takes about 20 minutes.
Stir in the garlic and cook just until fragrant, which usually takes about 1 minute.
Add in the vegetables and sauté for 5 to 6 minutes over low heat to medium heat.
Remove the lamb shanks and chop into small pieces. This should be very easy since it will be so tender.
Add the lamb along with the braising liquid to the pot of vegetables. You may need to add the remaining 32 ounces of stock.
Cook over low to medium heat until the vegetables are tender, which takes about 25 minutes.
Season the soup with salt and pepper and stir in the chopped parsley.
Serve the soup by adding it to a serving bowl and spoon in the desired amount of barley and split peas.