Scotch Broth
INGREDIENTS
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1 cup hulled barley
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1 tablespoon raw apple cider vinegar
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1/2 cup split peas
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2 tablespoons butter
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1 large lamb shank (purchase grass-fed lamb here)
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1 large yellow onions, peeled and chopped
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2 medium carrots, peeled and chopped
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2 ribs celery, chopped
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2 garlic cloves, peeled and sliced thin
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1 1/2 teaspoons dried thyme
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2 bay leaves
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12 cups water, plus more for soaking the peas and barley
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1 bunch kale
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2 teaspoons unrefined sea salt
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ground black pepper, as needed
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