Cottage Broth
Yield
1 batchPrep
1 hrsCook
4 hrsReady
16 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| stock | |||
| 2 | each |
lamb shanks
(about 3 lbs) |
*
|
| 7 | cups |
water
|
|
| 1 | each |
onions
studded with 4 cloves |
|
| 2 | each |
bay leaves
|
*
|
| 2 | teaspoons |
salt
|
|
| 4 | each |
peppercorns
|
*
|
| 2 | each |
carrots
and |
|
| 1 | Stalk |
celery
chopped |
*
|
| soup | |||
| 3 | tablespoons |
butter
or margarine |
|
| 2 | each |
leeks
cleaned, |
*
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
turnip
peeled and diced |
*
|
| 3 | medium |
carrots
peeled and sliced |
|
| 2 | Stalks |
celery
chopped |
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | teaspoon |
thyme
crumbled |
*
|
| ¼ | cup |
pearl barley
soak overnight in water to cover, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| stock | |||
| 2 | each |
lamb shanks
(about 3 lbs) |
*
|
| 1.7 | l |
water
|
|
| 1 | each |
onions
studded with 4 cloves |
|
| 2 | each |
bay leaves
|
*
|
| 1E+1 | ml |
salt
|
|
| 4 | each |
peppercorns
|
*
|
| 2 | each |
carrots
and |
|
| 1 | Stalk |
celery
chopped |
*
|
| soup | |||
| 45 | ml |
butter
or margarine |
|
| 2 | each |
leeks
cleaned, |
*
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
turnip
peeled and diced |
*
|
| 3 | medium |
carrots
peeled and sliced |
|
| 2 | Stalks |
celery
chopped |
*
|
| 59 | ml |
parsley leaves
chopped |
|
| 5 | ml |
thyme
crumbled |
*
|
| 59 | ml |
pearl barley
soak overnight in water to cover, drained |
|
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.
