> I used to have a recipe for Scotch Broth but I've no idea where it is.
> Anyone got a tried & true recipe to share? I'm planning to buy some lamb
> shanks to braise next week and will make the soup with the still meaty
> leftover bones. Thanks!
>
> Jill
>
>

This is not my recipe, but it is a friend's recipe:

Scotch Broth

2 tbsps. pearl barley
1/4 cup cold water (1st amount)
1 1/2 lbs. stewing lamb or large lamb shank
2 1/2 cups water (2nd amount)
1 1/2 tsps. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/4 tsp. basil
1 clove garlic, thinly sliced
1 cup finely chopped celery
1 cup diced potatoes
1/2 cup diced carrots
1/2 cup chopped onion
1 cup tomato juice
2 chicken bouillon cubes
2 cups water (3rd amount)

Soak barley in 1/2 cup water for several hours or overnight. Brown lamb in
Dutch oven. Add 2 1/2 cups water, salt, pepper, thyme, basil and garlic.
Cover and simmer for 1 1/2 hours. Strain. Chill and remove fat. Cut meat
from bones. Put broth in pot, add meat, soaked barley and liquid, celery,
carrots, potatoes and onion and simmer for 45 minutes. Add tomato juice,
chicken bouillon cubes and last 2 cups of water. Stir well, bring to a boil
and serve. (I often double the recipe)