Soups: Scotch Broth 5 oz. Dried peas
3 Lamb shanks
3 1/2 qts. Water
4 oz. Pearl barley
1 tsp. Salt
1 3/4 c. Carrots, diced
2 c. Turnip, diced
2 large Onions, chopped
2 large Leeks, rinsed and chopped
1/2 head White cabbage, shredded (a medium sized head)
1 cup Carrots, shredded
1 Tbsp. Parsley, fresh chopped (dried is useless)
Soak peas overnight and drain well. Wash lamb shanks, put into a large soup pot with water, peas, barley and salt. Bring to a boil, lower heat to medium and slow boil for 10 minutes. Skim foam as needed and discard. Add diced carrots, turnip, chopped onion and leek. Simmer for 3 hours. Add shredded cabbage and grated carrot. Simmer for another half hour. Salt and pepper to taste. Add parsley just before serving.
NOTE: I hate turnips and cooked cabbage - it was rough growing up in a Scots-Irish household! But this soup is too wonderful to describe - it is Scottish comfort food to the maximum. If you like lamb you must give this one a try, you'll love it, I promise!