Scotch broth (lamb and barley soup)

Ingredients

• 1 lamb shank (about 1 kg)
• 2 tbsp pearl barley
• 2 onions, chopped
• 2 carrots, diced
• 2 turnips, diced
• 1 leek, sliced
• 2 celery sticks, chopped
• 1 small swede, diced
• 2 litres lamb or chicken stock
• 1 bay leaf
• 1 small handful fresh parsley, chopped
• Salt and pepper

Method

1. Rinse the pearl barley under cold water.
2. Put the lamb shank in a large pot. Add the stock, bay leaf and one of the chopped onions. Bring to a boil, skim the surface, then simmer covered for 1 hour.
3. Add the pearl barley, carrots, turnips, swede, leek and celery. Simmer 1 hour more.
4. Remove the lamb shank. Pull the meat off the bone in chunks, discarding fat. Return the meat to the pot.
5. Stir in the remaining chopped onion and the parsley. Season with salt and pepper.
6. Simmer 5 more minutes and serve with crusty bread.

Tip: Scotch broth is even better the next day — the flavours deepen overnight. Make it Saturday for Sunday lunch.