Scotch Broth

• 2 lamb shanks
• 3 onions
• 3 carrots
• 4 sticks celery
• 1 parsnip
• 1 gal. water
• 0.33 cup pearl barley
• 0.33 cup split peas
• 0.33 cup lentils
• 1 Tbsp. black peppercorns
• 0.5 tsp. salt

Roughly cut up 2 onions, 2 carrots, 3 sticks of the celery, and the parsnip and place them, with the lamb and the peppercorns, in a large pot. Cover with water (maybe 16 cups or so) and bring to a boil.

Simmer for 2–3 hours, topping up the water-level when necessary.

Drain the broth through a colander into a large bowl. Discard the vegetables and, when it's cool enough to handle, strip the meat from the lamb bones, cut it into small pieces and put it in a covered bowl in the refrigerator.

This next step is important if you don't want your final soup to be greasy. Put the bowl of soup in the refrigerator for at least 2 hours, so that the fat rises to the top and you can scrape it off with a spoon and discard it. During this time soak the pearl barley, split peas, and lentils in cold water.

Return the stock to the pot and bring it to a boil.

Wash and drain the pulses, dice the remaining onion, carrot, and celery stick, and put them in the pot. Simmer for 30 minutes. Add the salt and the pieces of meat and a little fresh parsley and cook for 5 more minutes. Serve.