Heat all of the ingredients, except the kale, in a large saucepan until boiling. Taste of Home is America's #1 cooking magazine. Season, to taste, with salt and freshly ground black pepper. Stir in barley. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. DIRECTIONS. Add the barley, partially cover the pot, and simmer … Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft. 125g/4oz dried peas, soaked in water for 4-5 hours, drained. Ingredients. Scotch broth is made with lamb or beef, vegetables, fresh herbs and pearl barley. Add the onion, carrot, celery and seasonings to the pan. Skim fat from broth. 1 bay leaf. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Great meal for a cold winter's night! Heat all of the ingredients, except the kale, in a large saucepan until boiling. 1 celery rib, halved. 1/4 cup minced fresh parsley. “Add a side of bread to this luscious concoction of lamb, vegetables and barley, and you'll have all a hungry body needs,“ notes Kelsey Hamilton, Highland Park, New Jersey. In a large saucepan, bring broth to a boil. Stir in water and broth. Delicious! Remove shank from broth; cool slightly. Reduce heat; cover and simmer for 2 hours or until meat is very tender. Delicious and very filling served with fresh crusty bread. Learn how to make Scotch broth and get the Smartpoints of the recipes. Add the turnips, carrots, leek, salt and pepper. 1 medium carrot, halved. In a Dutch oven, brown lamb shank in oil on all sides; drain. Insert cloves into onion. Return to a boil. I chopped the veggies smaller and added parsnips. 1 medium onion, halved. 2 whole cloves. Method. We use lamb in this recipe, and after searing it nicely and adding fresh herbs and broth, it is simmered slowly resulting in a deep, rich, flavorful broth. 2 cans (14-1/2 ounces each) reduced-sodium beef broth. Discard bone. Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. 4 cups water. Strain broth, discarding vegetables and seasonings. 1 lamb shank (about 1 pound) 2 teaspoons canola oil. Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft. Remove meat from bone; cut into small pieces. This cheap and cheerful soup is perfect for the slow cooker - simply tip in all the ingredients and cook on high for 6-8 hours (or until the barley is soft). Made a big batch of this soup. ", Scotch Broth Recipe photo by Taste of Home. In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil. I had some multi-grain blend to use up so I added that instead of all barley. 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