Scotch Broth - cooking recipe

Ingredients

2 shoulder lamb chops
1/3 cup pearl barley
1 large carrot, peeled and cubed
2 leeks, white part only, cut into 1/2-inch pieces
1 -2 celery rib, thickly sliced
6 cups water
salt
pepper
1/4 cup parsley, chopped

Preparation

In the slow cooker, combine the lamb, barley, carrot, leeks, celery and water.
Cover and cook on low for 5 to 7 hours, until meat is very tender and falling apart; add salt and pepper to taste.
Ladle into serving dishes and garnish with parsley.
Enjoy!