Cottage Broth
Submitted by freckels3
A slow-simmered lamb shank and barley soup loaded with leeks, turnips, and carrots. This two-day cottage broth rewards your patience with deeply savory, stick-to-your-ribs comfort.
YIELD
1 batchPREP
1 hrsCOOK
4 hrsREADY
16 hrsSome soups you rush to the table. This one you build over two days, and the wait is worth every spoonful.
Day one: roast lamb shanks until deeply browned, then simmer them low and slow with aromatics until the meat falls from the bone. Strain the stock, chill it overnight, and let the fat rise to the top for easy skimming.
Day two: saute leeks, turnips, carrots, and celery in butter, then bring everything together with the rich lamb stock, pearl barley, and tender diced lamb.
The barley swells into plump, chewy bites that thicken the broth naturally, while the thyme ties all those root vegetables into one warming bowl.
This is the kind of soup that makes a cold evening feel like a gift.
Pro Tips
- Roasting the shanks first builds a caramelized fond that deepens the stock’s flavor significantly
- Soak the pearl barley overnight so it cooks evenly and doesn’t turn the broth starchy
- Skim the chilled fat completely for a cleaner, lighter broth
- This soup thickens as it sits. Add a splash of stock when reheating leftovers
Ingredients
Directions
The day before serving, place lamb in shallow roasting pan; roast at 400℉ (200℃). until well-browned (20 to 30 minutes).
Place lamb and remaining stock ingredients in Dutch oven or heavy kettle; bring to boil.
Cover; reduce heat to low. Simmer 2½ to 3 hours, until meat is very tender; remove meat from broth.
Strain stock; discard vegetables. Refrigerate stock overnight.
Remove lamb from shanks; dice.
Reserve for soup.
The following day, melt butter or margarine in large Dutch oven.
Add vegetables, except parsley; cook over moderate heat, stirring occasionally, until tender.
Remove fat from soup stock and add stock to vegetables.
Add parsley, thyme, barley, and reserved lamb; mix well.
Bring to boil; cover. Reduce heat to low; cook 1 to 1¼ hours, until barely tender.
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