Authentic Scotch Broth - cooking recipe

Ingredients

1 lb. lamb shanks
1/4 c. pearl barley
1 1/2 tsp. salt
3 sprigs parsley, chopped
2 whole cloves
1 bay leaf
1/2 c. chopped onion
1/2 c. diced carrot
1/4 c. chopped celery
1/4 c. chopped turnip

Preparation

In a 4-quart Dutch oven, combine lamb shanks, barley, salt, parsley, cloves, bay leaf and 5 cups water.
Bring to a boil. Reduce heat.
Simmer, covered, until meat is tender, about 1 hour. Remove shanks from soup.
Remove meat from bones; discard bones. Cut meat into pieces; return to soup.
Add vegetables.
Cook until tender, about 30 minutes.
Remove bay leaf and cloves.
Serves 4 to 5.