Bell's Scotch Broth

Bell's Scotch Broth

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Elaine Douglas


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 without the extra flour.
Sometimes I add a few small (2 tbsp) 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.


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10 Min
2 Hr 10 Min
Stove Top


  • 1/4 c
    pearl barley
  • 1 1/2 lb
    lamb or beef with bones (i use 2 frozen new zealand lamb shanks)
  • 1 c
    coarsly 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

How to Make Bell's Scotch Broth


  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.

Printable Recipe Card

About Bell's Scotch Broth

Main Ingredient: Lamb
Regional Style: English
Dietary Needs: Dairy Free
Other Tags: Healthy Heirloom

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