Scotch Broth

How to Make Scotch Broth

1. 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.
2. 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.
3. 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.
4. 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.