Cottage Broth

---------- Recipe via Meal-Master (tm) v8.04

Title: Cottage Broth
Categories: Soups, Lamb
Yield: 8 Servings

-JUDI M. PHELPS

---------------------------STOCK---------------------------
2 Lamb shanks (about 3 lbs)
7 c ;water
1 Onion studded with 4 cloves
2 Bay leaves
2 ts Salt
4 Peppercorns
2 Carrots; peeled and chopped
1 Stalk celery; chopped

---------------------------SOUP---------------------------
3 tb Butter or margarine
2 Leeks; cleaned, sliced
1 md Onion; chopped
2 Turnips; peeled and diced
3 md Carrots; peeled and sliced
2 Stalks celery; chopped
1/4 c Parsley; chopped
1 ts Dried thyme; crumbled
1/4 c Barley; soak overnight in
-water to cover, drained

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. 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 and add stock 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 barely tender.
Yield: 8 servings. Source: The Encyclopedia of
Creative Cooking, Compiled by Jane Solmson.

Shared and MM by Judi M. Phelps. jphelps@slip.net or
jphelps@best.com

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