Scotch Broth

Cook Time 3 hour plus resting time

Serves 4–6

Ingredients

2 lamb shanks

2 litres of beef or lamb stock (homemade or other)

1 chopped onion

2 grated carrots

2 stalks of celery, chopped

1 small turnip, grated

100g each of split yellow peas, split green peas, red lentils and pearl barley (or 400g pack of ‘soup mix’ if preferred)

2 bay leaves, a small bunch of thyme and parsley, all tied together

Method

Season, then sear your lamb shanks in a bit of dripping or oil until browned all over, then add your other ingredients. Bring to the boil, cover and simmer until the lamb is tender and the barley is soft.

Remove the lamb shanks to a plate, shred the meat, discard the bones, then add the shredded meat back to the pot. Remove the herbs and discard. Leave to cool, then refrigerate overnight. 

The next day, gently skim the fat from the surface and discard it. Reheat the soup, then serve with either kale stirred through, kale pesto, or a toasted slice of focaccia with bone marrow butter.