30 May, 2016
Scotch Broth with Vegetables
Scotch Broth with Vegetables
Serves: 6-8
Ingredients:
- 1.5kg lamb off cuts
- 4 fresh rosemary sprigs
- Salt to taste
- 2 tablespoons apple cider vinegar
- 1 large onion
- 2 carrots
- 1 celery stalk
- 1 zucchini
- 1 parsnip
- 1 turnip
- 1 swede
- Juice of 1/2 lemon
Method:
- Roast your lamb bones in a preheated 180 degree Celsius oven for 60 minutes
- Place all the bones and the Rosemary into a large slow cooker bowl and cover with water
- Season very generously with salt
- Cook on low for 12-14 hours
- Remove the bones from the broth and if desired return the shredded lamb meat off the bone into the broth
- Add in the apple cider vinegar and the roughly chopped vegetables
- Cook on low for 4-6 hours
- Stir through the lemon juice and check for seasoning adding further salt and pepper to taste.
Recipe Notes:
- Store covered in a fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.