Scotch Broth

By garciamoss

Ingredients

• 1 cup hulled barley
• 1 tablespoon raw apple cider vinegar
• 1/2 cup split peas
• 2 tablespoons butter
• 1 large lamb shank (purchase grass-fed lamb here)
• 1 large yellow onions, peeled and chopped
• 2 medium carrots, peeled and chopped
• 2 ribs celery, chopped
• 2 garlic cloves, peeled and sliced thin
• 1 1/2 teaspoons dried thyme
• 2 bay leaves
• 12 cups water, plus more for soaking the peas and barley
• 1 bunch kale
• 2 teaspoons unrefined sea salt
• ground black pepper, as needed

Details

Servings 10
Preparation time 725mins
Cooking time 815mins
Adapted from nourishedkitchen.com

Preparation

Step 1

Place the barley in a small bowl with about 1 cup warm water. Stir in cider vinegar. In a separate bowl, pour the split peas into a bowl and cover with warm water. Leave both bowls in a warm room for 12 to 24 hours. After the time has passed, drain the barley and the split peas, and rinse them well.

In a large pot, heat the butter over medium to medium-high heat. Add the lamb shanks to the pot and brown them on both sides, turning as needed. Room the lamb and set aside.

Add the onions, carrots, celery and garlic to the pot, and saute for 5 minutes, stirring as needed to prevent burning.

Return the lamb to the pot and add the thyme, bay, and 12 cups water. Pour in the soaked split peas and barley. Bring the soup to a boil, turn the heat to low, cover and simmer for 1 1/2 to 2 hours or until the lamb shanks are very tender and the meat is easy to pull off the bone. Remove the lamb shanks from the pot and let them cool.

While the lamb cools, stem the kale and chop it into bite-sized pieces Add the kale to the pot and simmer for 7 minutes or until the kale is soft.

Shred the lamb, and return it to the pot. Salt well, starting with 2 teaspoons, and add freshly ground pepper if desired. Garnish with chopped parsley, if you like, and serve.