Winter Broth Recipe

A wholesome lamb stew, this winter broth recipe is very warming and contains plenty of flavour and wholesome winter vegetables. Lamb meat and vegetables combine to make a thick, hearty stew.

Winter Broth Ingredients

• 1 tablespoon vegetable oil
• 1 lb 2oz (500g) lean neck of lamb
• 1 large onion (sliced)
• 2 carrots (sliced)
• 2 leeks (sliced)
• 1 3/4 pints (1 litre) vegetable stock
• 1 bay leaf
• Sprigs of fresh parsley
• 2oz (55g) pearl barley
• Salt and pepper

Making The Winter Broth

1. In a large heavy based saucepan, heat the vegetable oil.



2. Add the lamb; seal ad brown them by turning. Remove the lamb from the saucepan and put it aside until needed.



3. Put the onion, carrots and leeks into the pan and cook on a low heat for about three mins.



4. Place the lamb back into the pan and then pour in the vegetable stock.



5. Add the bay leaf, parsley and pearl barley. Bring to the boil and then turn down the heat. Cover the saucepan and simmer for 1 1/2 - 2 hrs



6. Dispose of the parsley sprigs. Remove the lamb and leave to cool slightly.



7. Get rid of any bones or fat and then cut the meat. Put the meat back into the broth and reheat.



8. Season with salt and pepper.



9. This broth is best if you make it the day before.



10. Let it cool; cover and leave it in the fridge overnight.



11. Before reheating, remove the layer of fat from on top.



12. Pour into warmed bowls and then serve.

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