Scotch broth is a hearty and comforting soup that combines tender lamb, wholesome vegetables, and nourishing barley. Served with a side of bread, this luscious concoction is a complete and satisfying meal. This recipe has been adapted to fit a lighter eating style by skimming the fat. Join us as we explore the history, ingredients, and instructions for preparing this traditional Scottish soup known as Scotch broth.

Scotch broth holds deep roots in Scottish culinary traditions. It is a soup that has been enjoyed for generations, featuring lamb or mutton as the primary meat component. The soup’s origin can be traced back to a time when resources were limited, and cooks made use of whatever ingredients were available. It became a versatile and nourishing dish that could be prepared with basic pantry staples. Over time, Scotch broth has become a beloved comfort food, cherished for its rich flavors and hearty nature.

PREP: 2¼ HOURS

COOK: 1¼ HOURS

MAKES: 4 SERVINGS

INGREDIENTS 

• 1 lamb shank (about 1 pound)
• 2 teaspoons canola oil
• 4 cups water
• 2 cans (14½ ounces each) reduced-sodium beef broth
• 2 whole cloves
• 1 medium onion, halved
• 1 medium carrot, halved
• 1 celery rib, halved
• 1 bay leaf
• ¼ cup minced fresh parsley
• ¼ teaspoon dried rosemary, crushed
• ¼ teaspoon dried thyme
• ¼ teaspoon whole peppercorns
• ⅓ cup medium pearl barley
• 1½ cups julienned peeled turnips (1-inch pieces)
• 1 cup coarsely chopped carrots
• 1 medium leek (white portion only), thinly sliced
• ¼ teaspoon salt
• ¼ teaspoon pepper

INSTRUCTIONS 

1. Brown the lamb shank: In a Dutch oven, heat the canola oil over medium-high heat. Brown the lamb shank on all sides. Once browned, remove any excess fat and add water and beef broth to the pot. Insert cloves into the halved onion, and add it to the pot along with the halved carrot, halved celery rib, bay leaf, minced parsley, dried rosemary, dried thyme, and whole peppercorns. Bring the mixture to a boil, then reduce the heat, cover, and simmer for approximately 2 hours or until the lamb is very tender.
2. Prepare the broth and meat: Remove the lamb shank from the broth and let it cool slightly. Once cooled, remove the meat from the bone and cut it into small pieces. Discard the bone. Strain the broth, discarding the cooked vegetables and seasonings.
3. Cook the barley: Skim any fat from the broth and return it to a large saucepan. Bring the broth to a boil and stir in the medium pearl barley. Reduce the heat, cover, and simmer for about 40 minutes.
4. Add vegetables and lamb: Add the julienned turnips, chopped carrots, thinly sliced leek (white portion only), salt, and pepper to the simmering broth. Return the soup to a boil, then reduce the heat, cover, and simmer for an additional 15 minutes or until the vegetables are tender. Finally, add the cooked lamb pieces to the soup and heat through.

NOTES

• Now you can savor the flavors of this comforting Scotch broth. Each spoonful offers a delightful combination of tender lamb, wholesome vegetables, and the nutty texture of pearl barley. As you enjoy this traditional Scottish soup, you can appreciate its historical significance and the cultural traditions it represents.