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bell's scotch broth - stove top or pressure cooker

Recipe by
Elaine Douglas
Vancouver, BC

I use frozen New Zealand lamb shanks, defrosted. 2 shanks are enough for a single recipe. I often double the recipe because it freezes well. I often leave out the flour. The soup is usually thick enough for me without the extra flour. Sometimes I add a few frozen peas for colour. If you use too much, the peas take over the flavour of the soup. It is best made the day before you wish to eat it. When it is refrigerated overnight the fat congeals on the top and is easy to remove. The flavours have a chance to blend. Pressure Cooker instructions are listed under Step 7.

yield 6 -8
prep time 10 Min
cook time 2 Hr 10 Min
method Stove Top

Ingredients For bell's scotch broth - stove top or pressure cooker

  • 1/4 c
    pearl barley soaked in 1 c. water overnight
  • 1 1/2 lb
    lamb or beef with bones (i use 2 frozen new zealand lamb shanks)
  • 2
    bay leaves
  • 1/2 tsp
    dried parsley
  • 1 c
    coarsely chopped vegetables including 1 rib celery, 1/2 small turnip, 1 small carrot and half a small onion
  • 2 Tbsp
    scotch whisky
  • 1 Tbsp
    1 tbsp butter
  • 1 Tbsp
  • 4 more c
  • 1/4 c
    frozen peas (optional)

How To Make bell's scotch broth - stove top or pressure cooker

  • 1
    Soak barley in 1-c. water for 12 hours.
  • 2
    Using a covered pot, simmer the meat in 5 cups of water together with the barley for 1-½ hours or until the meat is tender.
  • 3
    Sauté the coarsely chopped vegetables in the butter and 2 tbsp. Scotch. Add to the broth and continue cooking for ½ hour.
  • 4
    Remove the meat from the soup. Remove from the bone and dice the meat.
  • 5
    Use flour to bind the broth and return to heat. Return the meat to the pot and reheat.
  • 6
    Season with salt and pepper to taste.
  • 7
    Pressure Cooker Instructions: After Step 1, place lamb, barley, half the onions and the water in the pot along with the seasonings (except for Scotch). Cook under pressure for 20 minutes and release pressure. Add vegetables (except peas) and scotch and cook under pressure for 6 minutes and allow to stand for 5 minutes before releasing pressure. Add peas to hot soup. Continue to step 4.