Cozy Scotch Broth
Lamb, root veggies, and a gently simmering pot make this classic, cozy scotch broth sing. With barley, split peas, and kale, it's earthy, warm, and fully satisfying—a comforting stew perfect for chilly nights.
6
bowls
Ingredients
For the Broth
- 800 g (1.8 lbs) lamb shoulder or shanks (bone-in) about 2 lbs
- 2 tbsp oil such as olive or canola
- 1 large onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 parsnip peeled and diced
- 1 small turnip peeled and diced (or sub a potato)
- 2 cloves garlic minced, optional
- 1/2 cup (100 g) pearl barley
- 1/2 cup (100 g) dried split peas yellow or green
- 8 cups (2 L) chicken or lamb stock or water, about 2 quarts
- 2 bay leaves
- 4 sprigs fresh thyme or 1 tsp dried
- salt and black pepper to taste
To Finish
- 2 cups (120 g) shredded kale or green cabbage
- 1/2 cup (15 g) fresh parsley chopped
Equipment
- Large Dutch Oven or Soup Pot
Instructions
- Sear the lamb: Heat oil in a large Dutch oven over medium-high. Season lamb well with salt and pepper. Brown the lamb on all sides, 6-8 minutes total. Remove with tongs and set aside.
- Sauté the vegetables: Add onion, carrots, celery, parsnip, turnip, and garlic to the same pot. Cook, stirring to let them begin to soften, about 5 minutes. Scrape up any browned bits from the pan for flavor.
- Build your broth: Return the seared lamb to the pot. Add barley, split peas, bay leaves, thyme, and stock. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5 hours, stirring occasionally.
- Shred the lamb: Remove lamb pieces to a plate. Discard bones and excess fat, then shred meat with forks. Return shredded lamb to the pot.
- Add the greens: Stir in kale or cabbage. Simmer uncovered for 15-20 minutes, until greens are tender.
- Season and finish: Taste and adjust salt/pepper. Stir in chopped parsley just before serving. Serve hot with bread or a cozy side.
Notes
Make Ahead & Storage: Broth tastes even better the next day. Cool and refrigerate in airtight containers up to 4 days or freeze up to 3 months. Add extra stock or water if it thickens. Barley will soften slightly after freezing but still tastes great.
Swaps & Variations: Sub beef shank or chicken for lamb. Use potato instead of turnip. Go vegetarian by omitting meat, boosting split peas, and using veggie stock. See full tips in the recipe body for more swaps.
Swaps & Variations: Sub beef shank or chicken for lamb. Use potato instead of turnip. Go vegetarian by omitting meat, boosting split peas, and using veggie stock. See full tips in the recipe body for more swaps.
Nutrition
Calories: 320kcal | Carbohydrates: 32g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 550mg | Potassium: 825mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4560IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 3.2mg