Lamb Shanks or Necks Make Great Soup
Buying a half lamb for the first time, with lamb shanks or necks included, can be a challenge to those who usually cook only chops or roasts. (Shanks are the upper part of front legs.)
One of our lamb customers presented us with this fine recipe, great for winter comfort.
“DOCTOR DOUG’S “CANADIAN” SCOTCH BROTH using lamb shanks or necks
2 meaty lamb shanks or necks
8 to 10 whole cardamon seeds
1 tbsp summer savoury
About 10 litres of cold water
2 medium Vidalia onions, diced
1 medium red onion, diced
About 4 cups of cubed potatoes
6 to 8 cups cubed carrots
6 stalks celery, diced
2 cups pearled barley
Your own broth or 950 ml Campbell’s Beef Broth
¼ tsp celery salt
2 tsp seasoning salt
Fresh ground pepper
In a large covered stock pot, place the first four ingredients and bring to a good simmer for about three hours. You want the broth to be as rich as possible, and you want the meat to fall off the bones.
Remove all of the solids from the broth using a skimmer, strainer, whatever, and put these on a raised cookie sheet or roasting pan, etc to cool.
Sample the great-tasting broth.
Add more water if you wish at this point. I do. Add the remaining ingredients to the broth, bring to a boil (stirring frequently), then back to a simmer, covered, for at least half an hour. In the meantime, remove the meat from the bones, cut it into small pieces about 1 cm cubed or so, and discard the bones and cardamon seeds. Add the meat back into the pot and let the whole soup simmer for another twenty to thirty minutes. The barley can stick to the pot, especially if your stock pot does not have a good thick bottom, so be mindful to stir the pot frequently after adding the barley.
Correct the seasonings (chances are you will need more salt) and serve.
Notes to Chef: all measurements HIGHLY approximate. If you spell cardamon with an M at the end please feel free to use that alternate spelling. And if you like turnip, which I consider a disgusting excuse for a vegetable, by all means throw some in and ruin your pot of soup. The traditional recipe does call for turnip, but what do those folks know!!! Enjoy!”
Buy pasture-raised meat year round. Topsy offers fresh frozen lamb by order from November through early March, providing delivery options once a year to Ottawa and Toronto, and to Guelph. Customers order yearling for late June (grass-fed, about 1 1/4 years old, so no longer lamb). Mutton can be ordered at certain times of the year; young for home eating, or older for nutritious food for dogs. Hallal requests are welcomed.
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