Lamb StewSubmitted by: GURKHADAVE
IntroductionThis is my take on the traditional 'Scotch Broth'. I use Lamb shanks as mutton is pretty well impossible to get in the San Diego area (Lamb is difficult enough) and I suspect that Lamb has less fat anyway. This is my take on the traditional 'Scotch Broth'. I use Lamb shanks as mutton is pretty well impossible to get in the San Diego area (Lamb is difficult enough) and I suspect that Lamb has less fat anyway.
3 Lamb shanks (bone in), about 3lb in weight total
1 lb Carrots, diced
1 lb Rutabaga, diced
3 leeks, Sliced into rings and washed thoroughly
2 tsp fresh Thyme
2 tsp fresh Rosemary
2 Bay Leaves
5 Cups Chicken Broth (organic, Low Sodium)
Salt and Pepper to taste
Once the shanks are browned all over, transfer them to a large slow cooker.
In the same skillet, sautee the leeks, carrots and rutabaga until the veggies just starting to soften at which point you can add them to the slow cooker as well.
Deglaze the sautee pan with some of the stock then add all of the stock to the slow cooker.
Cook the lamb on high for 3 1/2 - 4 hours.
After 3 1/2 hours, check the lamb to see if it is cooked. If it comes away from the bone easily, remove all three shanks from the slow cooker and take all of the meat off of the bone and trim off any excess fat.
Return the meat to the slow cooker, check the broth for seasoning and add salt and pepper as required.
Add the Pearl Barley and cook for another 1/2 hour or until the pearl barley is cooked to your liking (you can have it as al dente or as soft as you like).
Serving Size: Makes 12 x 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user GURKHADAVE.