This hearty soup, native to the British Isles, is what they mean by a meal that really “sticks to your ribs.”
Why This Recipe Works
For a Scotch broth recipe that produced a hearty one-dish meal with a rich lamb stock, plenty of tender lamb meat, and barley that is soft but not mushy, we prepared the meat and stock simultaneously, simmering four lamb shanks to make 2 quarts of richly flavored stock, and then removing the meat from the bones and saving it for the soup. We found that barley cooked in the pot with the lamb stock was much more flavorful than barley cooked in a separate pot of water. Cooking the barley in the soup pot also created the thick, porridge-like texture characteristic of this dish.
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