Memory Lane Scotch Broth - cooking recipe

Ingredients

1/2 cup pearl barley
2 lamb shanks
1 tablespoon cooking oil (olive is fine)
8 cups beef broth (I use beef base)
4 cups water
1 bay leaf
1 teaspoon rosemary, finely chopped
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 tablespoon dried parsley
2 tablespoons butter
3 carrots, peeled and cut into 1/3-inch dice
1 turnip, peeled and cut into 1/3-inch dice
1 large onion, peeled and cut into 1/3-inch dice
1 medium leek, split lengthwise, cleaned, and cut into 1/3-inch dice
2 celery ribs, cut into 1/3-inch dice
pepper, freshly ground

Preparation

Soak the barley in cold water while you make the lamb broth.
Put two lamb shanks in a 6 quart soup pot (I like enameled cast iron) and brown them on all sides in a little oil.
Add 8 cups of beef broth and 4 cups of water.
Bring to a simmer and simmer for ten minutes.
Skim the scum off the surface until it is clear.
Add bay leaf, rosemary, thyme, Worcestershire sauce and dried parsley to pot.
Simmer, lid ajar, for two hours until lamb is very tender and ready to fall off the bone.
Remove lamb from the stock and cut meat into small pieces. Discard gristle, fat and bone.
Chill the stock, then skim the congealed lamb fat off the top and discard it.
Remove the bay leaf and discard.
Saute all the chopped vegetables in a large skillet in 2 Tablespoons of butter for five to ten minutes until they are soft. Do not brown.
Add the sauteed vegetables and the soaked drained barley to the stock and simmer, covered, about 45 minutes or until vegetables and barley are tender.
Add lamb meat back into the soup.
Taste and adjust the seasoning. Add a little salt if needed.
Serve piping hot with freshly ground pepper on top.