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
- In a large heavy based saucepan, heat the vegetable oil.
- Add the lamb; seal ad brown them by turning. Remove the lamb from the saucepan and put it aside until needed.
- Put the onion, carrots and leeks into the pan and cook on a low heat for about three mins.
- Place the lamb back into the pan and then pour in the vegetable stock.
- 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
- Dispose of the parsley sprigs. Remove the lamb and leave to cool slightly.
- Get rid of any bones or fat and then cut the meat. Put the meat back into the broth and reheat.
- Season with salt and pepper.
- This broth is best if you make it the day before.
- Let it cool; cover and leave it in the fridge overnight.
- Before reheating, remove the layer of fat from on top.
- Pour into warmed bowls and then serve.
