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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Preparation Time

  Cooking Time - 235 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. To make the stock, put the lamb shanks, 3 onions, 3 turnips, 2 carrots, peppercorns and water in a large pot. Bring to a boil, reduce the heat and simmer, covered, for 3 hours. Skim the surface as required. | 2. Remove the shanks and any meat that has fallen off the bones and cool slightly. Remove the meat from the bones and finely chop, then cover and refrigerate. Strain the stock, discarding the vegetables. Cool the stock and refrigerate overnight, or until the fat has set on top and can be spooned off. | 3. Cover the barley with water and soak for 1 hour. | 4. Put the stock in a large pan and gently reheat. Add the drained barley, extra carrot, onion, leek, celery and turnip. Bring to a boil, reduce the heat and simmer for 30 minutes, or until the barley and vegetables are just cooked. Return the meat to the pan and simmer for 5 minutes. Season well and serve with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	2 1/4	pounds		2347.38	0.0	182.7895	174.2164
water	8	cups		0.0	0.0	0.0	0.0
onion	3		chopped	192.0	44.832	5.28	0.48
turnip	3		chopped	51.24	11.7669	1.6469999999999998	0.183
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
black peppercorn	1	tablespoon		-	-	-	-
barley	1/2	cup		352.0	77.72	9.91	1.16
carrot	1		diced	104.96	24.5248	2.3808	0.6144
onion	2		minced	192.0	44.832	5.28	0.48
leek	1		chopped	54.29	12.5935	1.335	0.267
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
turnip	2		diced	51.24	11.7669	1.6469999999999998	0.183

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.