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Cottage Broth

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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 1 Cup (16 tbs)
  Lamb shanks 2 (About 3 Pounds)
  Water 7 Cup (112 tbs)
  Onion 1 (Studded 4 Cloves)
  Bay leaves 2
  Salt 2 Teaspoon
  Peppercorns 4
  Carrots 2 , peeled and chopped
  Stalk celery 1 , chopped
  Butter/Margarine 3 Tablespoon
  Leeks 2 , cleaned and sliced
  Onion 1 Medium, chopped
  Turnips 2 , peeled and diced
  Carrots 3 Medium, peeled and sliced
  Celery stalks 2 , chopped
  Chopped parsley 1⁄4 Cup (4 tbs)
  Dried thyme 1 Teaspoon, crumbled
  Barley 1⁄4 Cup (4 tbs), drained, soaked overnight in water to cover
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish

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