Gluten-Free Scotch Broth

Ingredients

• about 450 g Lamb Shoulder
• 8 cups Water
• 1/2 cup Pearl Barley
• 2 medium Carrots
• 1 large Leek
• 1/2 medium Turnip
• 2 stalks Celery
• 1 tbsp Dried Parsley
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g of Lamb Shoulder in a large, heavy-bottomed pot or Dutch oven.
2. 2Add the 8 cups of Water to the pot and bring it to a rolling boil over high heat, about 5-7 minutes. Use a spoon to skim off any foam that rises to the surface.
3. 3Add the 1/2 cup Pearl Barley, 2 medium Carrots (peeled and cut into 1.27 cm pieces), 1 large Leek (washed and sliced into 1.27 cm rounds), 1/2 medium Turnip (peeled and cut into 1.27 cm cubes), and 2 stalks Celery (sliced into 1.27 cm pieces) to the pot.
4. 4Stir in the 1 tbsp Dried Parsley, 1 tsp Salt, and 1/2 tsp Black Pepper.
5. 5Reduce the heat to low, cover the pot with a lid, and let it simmer gently for at least 2 hours, or until the lamb is very tender and the vegetables are cooked through. The broth should be bubbling very lightly.
6. 6Carefully remove the about 450 g of Lamb Shoulder from the pot and place it on a cutting board. Using two forks, shred the meat into smaller pieces. Return the shredded lamb to the pot and stir to combine.
7. 7Serve the Gluten-Free Scotch Broth hot.

Substitutions

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