Lamb and Barley Broth with Root Vegetables

What you need

• 800 g (1 3/4 lb) lamb neck, bone-in, cut into thick slices by the butcher
• 2 l (8 cups) cold water
• 2 tsp salt, plus more to taste
• 60 g (1/3 cup) pearl barley, rinsed
• 1 onion, diced
• 2 carrots, peeled, diced
• 1 turnip, about 200 g (7 oz), peeled, diced
• 2 leeks, white and light green parts, sliced
• 150 g (2 cups) green cabbage, shredded
• 1/2 tsp black pepper, freshly ground
• 3 tbsp fresh parsley, chopped

Method

Restated from the original video

1. 1

   Put the lamb and cold water in a large pot with the salt. Bring slowly to a boil.

2. 2

   Skim off the grey foam that rises, for the first 10 min. Reduce the heat so the liquid barely bubbles.

3. 3

   Simmer, partly covered, for 1 hour 15 min, until the meat is nearly tender.

4. 4

   Add the barley and onion. Simmer for 20 min.

5. 5

   Add the carrots and turnip and simmer until the barley is soft and the roots are tender, 25-30 min.

6. 6

   Lift the lamb out onto a board. Pull the meat from the bones and shred or cut it into bite-size pieces. Discard the bones and any gristle.

7. 7

   Return the meat to the pot with the leeks and cabbage. Simmer for 10-15 min until they are soft.

8. 8

   Add the pepper and taste for salt. Skim off any fat that floats on top if you want a lighter broth.

9. 9

   Stir in the parsley and ladle into hot bowls.

Imported from savorthebest.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.