Lamb Shank Scotch Broth

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Serve up a hearty family meal with this tender lamb shank Scotch broth. Its the perfect winter warmer.

All you have to do is throw all your ingredients of Lamb Shank Scotch Broth

  1. 1 tablespoon olive oil
  2. 2 Coles Australian lamb shanks (about 800g)
  3. 1 leek, pale section only, thinly sliced
  4. 2 garlic cloves, crushed
  5. 2 teaspoons ground fennel
  6. 2 teaspoons ground paprika
  7. 1 turnip, peeled, finely chopped
  8. 1 small swede, peeled, finely chopped
  9. 2 celery sticks, finely chopped
  10. 1/2 cup (100g) pearl barley
  11. 2 Continental chicken stock pots
  12. 2 tablespoons tomato paste
  13. Flat-leaf parsley leaves, to serve
  14. Crusty bread, to serve

The instruction how to make Lamb Shank Scotch Broth

  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.
  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 minute or until fragrant. Add the turnip, swede and celery and cook for 2 mins or until well combined.
  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.
  4. Divide the soup among serving bowls. Sprinkle with parsley leaves and serve with crusty bread.

Nutritions of Lamb Shank Scotch Broth

fatContent: 346.55 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 16 grams carbohydrates
cholesterolContent: 32 grams protein

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