shank of lamb(end of leg) or flank (rib cage of sheep) or mutton stock
small turnip(swede-orange inside), diced
2 leeks, sliced
handful chopped parsley
4 carrots
seasoning
Instructions
soak the scotch broth mix overnight then drain and rinse
if making own stock with meat. Then simmer meat in a pot of water(quantity is about half of mum's pressure cooker pot)until soft and coming off bone.Take the meat off the bone and add to soup.
in stock put in scotch broth mix, small turnip, 2 leeks, handful of chopped parsley, 4 carrots diced... till it looks a bit red.. season then leave to cook for about 1hr ish and then season....
Originally Submitted
10/8/2010
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