Scotch Broth

Excellent flavor, and a perfect vegetable/barley/liquid ratio. This recipe calls for lamb shanks, and I used one huge shank. It was browned, then simmered in broth (I used better than bullion turkey broth). After a long cook, fat skimmed, and simmered some more, diced carrots, parsnips, and potato, and a somewhat small amount of barley, are added.

I think this recipe benefited from my busy life -- twice it sat overnight (outside in the snow), and the resulting flavor was excellent, rich and with just the right amount of salt.

Even my soup-adverse teenagers admitted it was OK.