Filled with spices, this homemade slow-cooking lamb shank scotch broth is a flavour explosion. A warming meal, this is best served with crusty bread and parsely.
Serves44
Cook time2 hr 20 mins2 hour 20 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
2 Coles Australian Lamb Shanks (about 800g)
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
2 tsp ground fennel
2 tsp ground paprika
1 turnip, peeled, finely chopped
1 swede, peeled, finely chopped
2 celery sticks, finely chopped
1/2 cup (100g) pearl barley
2 continental chicken stock pots
2 tbs tomato paste
flat-leaf parsley leaves, to serve
crusty bread, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large heavy based saucepan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 8 mins or until brown all over. Transfer to a bowl.
Step 2
Add the remaining oil to the pan. Add the leek and garlic. Cook, stirring, for 5 mins or until leek softens. Add the fennel and paprika. Cook, stirring, for 1 min or until fragrant. Add the turnip, swede and celery and cook for 2 mins or until well combined.
Step 3
Return the lamb to the pan with the barley, stock pots, tomato paste and 4 cups (1L) boiling water. Bring to the boil. Reduce heat to low. Cook, covered, turning occasionally, for 2 hours or until the lamb is falling off the bone. Transfer the lamb shanks to a heatproof bowl. Finely shred the lamb meat. Discard the bones. Return the lamb meat to the pan.
Step 4
Divide the soup among serving bowls. Sprinkle with parsley leaves and serve with crusty bread.
Filled with spices, this homemade slow-cooking lamb shank scotch broth is a flavour explosion. A warming meal, this is best served with crusty bread and parsely.
Method
Step 1
Heat half the oil in a large heavy based saucepan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 8 mins or until brown all over. Transfer to a bowl.
Step 2
Add the remaining oil to the pan. Add the leek and garlic. Cook, stirring, for 5 mins or until leek softens. Add the fennel and paprika. Cook, stirring, for 1 min or until fragrant. Add the turnip, swede and celery and cook for 2 mins or until well combined.
Step 3
Return the lamb to the pan with the barley, stock pots, tomato paste and 4 cups (1L) boiling water. Bring to the boil. Reduce heat to low. Cook, covered, turning occasionally, for 2 hours or until the lamb is falling off the bone. Transfer the lamb shanks to a heatproof bowl. Finely shred the lamb meat. Discard the bones. Return the lamb meat to the pan.
Step 4
Divide the soup among serving bowls. Sprinkle with parsley leaves and serve with crusty bread.
