Recipe Lamb shank Scotch broth : Hearty Dishes and Tasty

Recipe Lamb shank Scotch broth : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Lamb shank Scotch broth has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Capable cooks level.

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

Ingredients:

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

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4
    Divide the soup among serving bowls. Sprinkle with parsley leaves and serve with crusty bread.

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