Lamb And Pearl Barley Scotch Broth - And Doggie Gets Bone!

Post-Easter, with the many leftovers that had been crammed in the fridge and freezer slowly diminishing in quantity, it was time to put some bones to good use. We had a ham a few weeks ago and still had a lot of sliced ham in the freezer, but had been taking a break for several days from ham, ham, ham, ham, ham, ham, ham, ham wonderful ham!  The bone was in the freezer along with the lamb leg bone. Time for soup!

This thrifty craving corresponded with a couple of days when the temperature dropped from the 90s to the high 60s. We pretend that's the depths of winter here in the Valley of The Sun. So, soup!

The original recipe calls for two lamb shanks. Goodness knows I love my shanks but when I cook those, I like to have the meat front and center and not hiding in broth. But the bone is lovely for the flavor and I reserved a cup and a half of chopped lamb meat for the soup. I also increased the barley by 1/4 cup and the stock by a cup because I love chewy, hearty barley.

Bone? Yes, please!

Finally, I added some chopped fresh thyme.

As leftovers, the barley will continue to soak up broth so when you reheat this, you'll probably want to add some more water or beef stock to the soup.


Some bread is all you need to make this a complete soul-warming supper. And an eager doggie ready to take on the bone.

Mangia!

Lamb and Pearl Barley Scotch Broth
Adapted from Taste.au.com

1 tablespoon olive oil

1 lamb leg bone or two shanks
1 1/2 cups leftover lamb meat, if using bone and not shanks

1 large fennel bulb, finely chopped

1 brown onion, finely chopped

1 carrot, finely chopped

2 celery sticks, finely chopped

2 garlic cloves, crushed
1 tablespoon chopped fresh thyme

1 cup dry white wine

5 cups beef stock
3/4 cup pearl barley

2 tablespoons tomato paste

Heat the oil in a large saucepan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Add the fennel, onion, carrot, celery and thyme and cook, stirring, for 5 minutes or until onion softens. Add the garlic and stir to combine. Add the wine, beef stock, barley and tomato paste and stir to combine. Return the lamb to the soup and bring to a simmer.

Reduce heat to low and cook, covered, for 2 hours or until lamb is falling off the bone. Transfer lamb shanks to a plate. Remove the meat and discard the bones. Cut into 2cm pieces. Return to the soup. Taste and season with salt and pepper. Ladle evenly among serving bowls. Serve immediately.