Cottage Broth Recipe
Cottage broth is a meat broth made with fresh vegetables and herbs. Prepared with lamb shanks, the cottage broth is slow cooked and also contains barley in it. used for soups or served as such, this cottage lamb broth is a very flavorful broth.
Ingredients
| Stock | ||
| 2 lamb shanks (about 3 pounds) | ||
| Water | 7 Cup (16 tbs) | |
| 1 onion, studded with 4 cloves | ||
| Bay leaves | 2 | |
| Salt | 2 Teaspoon | |
| Peppercorns | 4 | |
| Carrots | 2 , chopped | |
| Stalk celery | 1 , chopped | |
| Butter/Margarine | 3 Tablespoon (Soup) | |
| Leeks | 2 , cleaned (Soup) | |
| Onion | 1 Medium, chopped (Soup) | |
| Turnips | 2 , peeled (Soup) | |
| Carrots | 3 Medium, peeled (Soup) | |
| Celery stalks | 2 , chopped (Soup) | |
| Parsley | 1/4 Cup (16 tbs), chopped (Soup) | |
| Dried thyme | 1 Teaspoon, crumbled (Soup) | |
| 1/4 cup barley, soaked overnight in water to cover, drained | ||
Directions
The day before serving, place lamb in shallow roasting pan; roast at 400°F until well-browned (20 to 30 minutes).
Place lamb and remaining stock ingredients in Dutch oven or heavy kettle; bring to boil.
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.
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; add to vegetables.
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 barley is tender.
Place lamb and remaining stock ingredients in Dutch oven or heavy kettle; bring to boil.
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.
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; add to vegetables.
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 barley is tender.
Chef
