Scotch broth

by Richard Corrigan
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servings4
45 minutes

Ingredients

  • 2 Welsh Lamb necks, on the bone, each weighing 300-400g
  • 50g of carrots, diced
  • 50g of onion, diced
  • 50g of leek, diced
  • 50g of celery, diced
  • 50g of celeriac, diced
  • 50g of turnip, diced
  • 3 garlic cloves, sliced
  • 40g of pearl barley
  • 1 bouquet garni
  • parsley
  • 200ml of olive oil
  • salt
  • pepper

Method

1
To begin, add the oil to a large, heavy-based plan and place over a medium heat. Sweat the vegetables and garlic for 5-10 minutes until soft and lightly golden
  • 200ml of olive oil
  • 50g of carrots, diced
  • 50g of onion, diced
  • 50g of leek, diced
  • 50g of celery, diced
  • 50g of celeriac, diced
  • 50g of turnip, diced
  • 3 garlic cloves, sliced
2
Add the lamb necks, followed by the pearl barley and approximately 2 litres of cold water. Bring to the boil, season with salt and pepper and add the bouquet garni
  • 40g of pearl barley
  • 1 bouquet garni
  • salt
  • pepper
  • 2 Welsh Lamb necks, on the bone, each weighing 300-400g
3
Simmer the broth for 2 hours, then remove from the heat. Carefully lift the necks out of the pan and flake the meat from the bone. Discard the bones and add the flaked meat back to the broth
4
Reheat the broth, adjust the seasoning to taste and stir in plenty of chopped parsley to serve
  • salt
  • pepper
  • parsley