This homemade traditional Scotch broth is rich, flavourful, and hearty. It combines multiple veggies and meat with our low-sodium beef broth!
Scotch Broth Ingredients
How to Make Scotch Broth
- Season lamb shanks with 1 teaspoon each of salt and ground black pepper. Heat vegetable oil in a Dutch oven over high heat. Add lamb shanks and cook, turning occasionally, until well browned on all sides, about 10 minutes. Remove shanks and set aside.
- Stir in chopped onions, peeled and chopped carrots, and celery and cook until lightly softened, about 2 minutes. Add garlic and bay leaves and cook, stirring constantly, until fragrant, about 30 seconds.
- Pour in beef broth and return shanks to pot. Bring to a boil, reduce heat to maintain a gentle simmer, cover, and cook until lamb shanks are tender and meat is pulling away from the bone, about 2 hours. Add a small quantity of water if you feel like the broth is thickening too fast.
- Let scotch broth cool completely. Keep overnight in refrigerator, scrape off fat and strain through a colander. Use as you would in any other recipes. Save lamb for another use or to make a soup with the broth.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
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