Scotch Broth

Ingredients

• 1 pound lamb shanks
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 bay leaves
• 3 medium cloves garlic
• 1 medium onion, finely chopped
• 8 cups homemade or store-bought low sodium chicken broth
• 2 medium carrots, finely diced
• 1 medium parsnip, finely diced
• 1 medium russet potato, finely diced
• 1/3 cup pearl barley
• 2 tablespoons finely chopped fresh parsley leaves

Directions

1. Sprinkle the lamb shanks with salt and pepper. Warm the oil in a Dutch oven over high heat until it just begins to smoke. Put in the lamb shanks and brown them all over, turning as needed, about 10 minutes total. Transfer the shanks to a plate. Add the onions to the pot and stir constantly until they soften slightly, about 2 minutes. Stir in the garlic and bay leaves and cook, still stirring, just until aromatic, about 30 seconds. Pour in the broth, then place the shanks back in the pot. Bring everything to a boil, lower the heat to the gentlest simmer, cover, and cook until the lamb is tender and the meat is coming away from the bones, about 2 hours. For the best result, cool the broth completely overnight in the refrigerator, remove the solidified fat from the top, and warm it again the next day. If you are continuing right away, skim the fat from the surface with a ladle or large spoon.
2. Lift the shanks out of the stock. When they are cool enough to handle, carefully pull the meat from the bones and tear it into bite-sized pieces. Set the meat aside. Return the stock to a simmer, then add the carrot, parsnip, potato, and pearl barley. Cook until the barley is tender, about 25 minutes, then add the shredded lamb back to the pot. Taste and season with salt and pepper, stir in the parsley, and serve.