Scotch Broth
By Joe
Source: Serious Eats — Sydney Oland, Scotch Broth.
A scotch broth recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Season lamb shank using salt plus pepper. Heat oil in a Dutch oven over a high flame till gently smoking. Add lamb shanks and cook, turning now and then, till well browned on all sides, around 10 minutes total.
- 2
Cook. Remove shanks and keep to one side. Add onions and cook, mixing the whole time, till gently softened, around 2 minutes. Add garlic and bay leaves and cook, mixing the whole time, till fragrant, around 30 seconds.
- 3
Cook (2). Tip in broth and return shanks to pot. Bring to the boil, reduce to a bare simmer, cover, plus cook till lamb shanks are tender plus meat is pulling away off the bone, around 2 hours. For best results, let broth go fully cold overnight in fridge, scrape off fat, plus return in order to heat the next day.
- 4
Cool. Otherwise, skim fat using a ladle or big spoon and keep to step 2. Take out the shanks off the stock, and once cool enough to handle lightly take out the meat off the bones plus tear in bite-sized pieces. Reserve.
- 5
Finish. Bring stock back in order to a simmer plus tip in carrot, parsnip, potato, plus pearl barley. Heat till barley is tender, around 25 minutes next return shredded meat to the pot. Taste and add salt if it needs it with salt and pepper, mix in parlsey, and serve.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Source of protein: 4.9 g protein per 100 kcal, about 20% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 536 kcal |
| Protein | 26.4 g |
| Carbohydrate | 43.8 g |
| of which sugars | 12.1 g |
| of which free sugars | 0 g |
| Fat | 28.2 g |
| of which saturates | 9.1 g |
| Fibre | 5.3 g |
| Salt | 1.89 g |
Protein per 100 kcal
4.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
