Scotch Broth - cooking recipe

Ingredients

2 1/2 lb. lamb shanks
1/3 c. barley
2 qt. water
1 c. diced carrots
1 c. diced potatoes
1/2 c. chopped onion
1/2 c. chopped celery
1/4 tsp. thyme
2 heaping Tbsp. flour
1/4 c. water

Preparation

Simmer lamb, barley and water for about 2 hours.
Cut and trim meat from bones.
Discard bone and return meat to soup.
Add vegetables and thyme; cook slowly for an hour.
Mix flour with cold water and blend into soup to thicken.
Serves 6.