Delicious recipes

Cottage Broth

Ingredients

1. 2 lamb shanks (about 3 lbs)
2. 7 cup ; water
3. 1 onion studded with 4 cloves
4. 2 bay leaves
5. 2 teaspoon salt
6. 4 peppercorns
7. 2 carrots; peeled and chopped
8. 1 stalk celery; chopped
9. 3 tablespoon butter or margarine
10. 2 leeks; cleaned, sliced
11. 1 medium onion; chopped
12. 2 turnips; peeled and diced
13. 3 medium carrots; peeled and sliced
14. 2 stalks celery; chopped
15. 1/4 cup parsley; chopped
16. 1 teaspoon dried thyme; crumbled
17. 1/4 cup barley; soak overnight in water t

Preparation method

1. The day before serving, place lamb in shallow roasting pan; roast at 400 degrees F. until well-browned (20 to 30 minutes). Place lamb and remaining stock ingredients in Dutch oven or heavy kettle; bring to boil.
2. Cover; reduce heat to low. Simmer 2-1/2 to 3 hours, until meat is very tender; remove meat from broth. Strain stock; discard vegetables. Refrigerate stock overnight. Remove lamb from shanks; dice. Reserve for soup.
3. The following day, melt butter or margarine in large Dutch oven. Add vegetables, except parsley; cook over moderate heat, stirring occasionally, until tender. Remove fat from soup stock and add stock to vegetables.
4. Add parsley, thyme, barley, and reserved lamb; mix well. Bring to boil; cover. Reduce heat to low; cook 1 to 1-1/4 hours, until barely tender. Yield: 8 servings.