Cottage broth

8 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
2 Lamb shanks (about 3 lbs)
7 cups ;water
1 Onion studded with 4 cloves
2 Bay leaves
2 teaspoons Salt
4 Peppercorns
2 Carrots; peeled and chopped
1 Stalk celery; chopped
3 tablespoons Butter or margarine
2 Leeks; cleaned, sliced
1 medium Onion; chopped
2 Turnips; peeled and diced
3 mediums Carrots; peeled and sliced
2 Stalks celery; chopped
¼ cup Parsley; chopped
1 teaspoon Dried thyme; crumbled
¼ cup Barley; soak overnight in water to cover, drained

Directions

STOCK

SOUP

The day before serving, place lamb in shallow roasting pan; roast at 400 degrees F. 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 2-½ 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 1-¼ hours, until barely tender. Yield: 8 servings. Source: The Encyclopedia of Creative Cooking, Compiled by Jane Solmson.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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