Lamb shank and pearl barley scotch broth

Posted by adm On March - 20 - 2012

How to cook Lamb shank and pearl barley scotch broth


  • 1 tbs olive oil
  • 2 lamb shanks
  • 1 large fennel medulla, finely shredded
  • 1 brown onion, finely sliced
  • 1 carrot, finely sliced
  • 2 celery sticks, finely sliced
  • 2 garlic cloves, low
  • 1 cup (250ml) dry white wine-coloured
  • 4 cups (1 l) beef strain
  • 1/2 cup (105g) pearl barleycorn
  • 2 tbs tomato spread

How to:

  • Heat the oil in a large saucepan over medium-high rut. Add the lamb shanks and falsify, turning occasionally, for 5 minutes or until brown over. Transfer to a stadium. Add the finocchio, onion, carrot and celery and make, stirring, for 5 minutes or until onion softens. Add the garlic and stir to combining. Add the wine-coloured, beef strain, barley and tomato paste and stir to compound. Return the lamb to the soup and bring to a simmer.

  • Reduce heat to low and make, covered, for 2 hours or until lamb is falling off the os. Transfer lamb shanks to a shell. Remove the meat and discard the clappers. Delve 2cm pieces. Return to the soup. Taste and season with salt and peppercorn. Ladle evenly among serving bowls. Serve immediately.

  • Prepare time:15 min.

    Cooking time:130 min.

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