On a Scotland trip I had a version of this soup sitting in a pub by a fire in the Highlands with a cold rain beating on the windows. This does take more time to cook than most of my recipes but it is worth it. This dish will warm your soul!
- 2 1/4 pounds Lamb Shank
- 8 cups Water
- 3 Sweet Onions, large chopped
- 3 Turnips, large chopped
- 2 Carrots, large chopped
- 1 tablespoon whole Black Peppercorns
- 1/2 cup Barley
- 1 large Carrot, shredded
- 2 Sweet Onions, minced
- 1 Leek, Sliced (white and pale green parts only)
- 2 ribs Celery diced
- 2 Turnips, diced
- Sea Salt and Pepper to taste
- Fresh Parsley, chopped to garnish
To make the lamb broth, bring the 8 cups water in to boil in a large Stock pot. Add all ingredients for the broth. Reduce the heat, cover and simmer for 3 hours. Skim any foam that collects on the surface. Remove all meat and bones from the broth. Cool the meat slightly and chop fine, discard bones and put chopped meat in a storage container and refrigerate over night. Strain the broth and discard all vegetables. Refrigerate overnight and skim the fat off.
To start the soup, cover the barley with water and soak for 1 hour. Drain the water off.
Put the stock in a large pot and reheat over medium low heat. Add barley, carrot, onion, leek, celery and turnip. Bring to a boil, then reduce heat and simmer for 30 minutes or until vegetables are tender. Add lamb meat and simmer for 5 minutes or until meat is warmed. Season to taste with salt and pepper. Garnish with chopped parsley. Serve with crusty bread and creamy butter.