Scotch Broth

• 1 lamb shank (about 1 pound)
• 2 teaspoons canola oil
• 4 cups water
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 2 whole cloves
• 1 medium onion, halved
• 1 medium carrot, halved
• 1 celery rib, halved
• 1 bay leaf
• 1/4 cup minced fresh parsley
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried thyme
• 1/4 teaspoon whole peppercorns
• 1/3 cup medium pearl barley
• 1-1/2 cups julienned peeled turnips (1-inch pieces)
• 1 cup coarsely chopped carrots
• 1 medium leek (white portion only), thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a Dutch oven, brown lamb shank in oil on all sides; drain. Stir in water and broth. Insert cloves into onion. Add the onion, carrot, celery and seasonings to the pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is very tender.
2. Remove shank from broth; cool slightly. Remove meat from bone; cut into small pieces. Discard bone. Strain broth, discarding vegetables and seasonings.
3. Skim fat from broth. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 minutes.
4. Add the turnips, carrots, leek, salt and pepper. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add lamb; heat through.

lamb shank, canola oil, water, beef broth, cloves, onion, carrot, celery, bay leaf, fresh parsley, rosemary, thyme, peppercorns, pearl barley, carrots, salt, pepper

Taken from www.tasteofhome.com/recipes/scotch-broth/ (may not work)