Do you remember Campbell’s Scotch Broth Soup? You know, that flavor and the chewy Barley in it? This Soup is much more hearty and more concentrated than the canned, and so flavorful…Good ol comfort food.
You can make this all in one day if you want but I do it in two.
You can make your own Chicken Broth and You can also cut most of the Meat off the Bones if you want to before roasting the Lamb. You will just need to season it and Sauté it before adding it to the Soup so that you get all the flavor that you can from that Meat.
It’s important to note that if your Lamb ends up being a bit tough, no worries…simply toss it in and cook along with the Veggies for the 4 min at the final cook.
FIRST DAY:
MAKE THE BROTH .
FOR THE BROTH:
Oven 375°.
1-2 Lamb Shanks …. season well with Slap ya mama or Johnnies Seasoning Salt or equivalent like Lowery’s.
1 Carrot chopped into large pieces.
1 onion chopped into 1/8.
1 Celery Stalk chopped into large pieces.
6 c Chicken Broth for the Instant Pot ( hold aside for after Veggies are Roasted)
Season Veggies and drizzle with EVOO . Place in Roasting Pan and Place into the Oven for an hour.
Remove roasted Meat and cut the main Meat off the Bones and set that aside.
Add the roasted Veggies and Bones into the Instant Pot with the 6 c of Chicken Broth.
Set the Lid onto the Pot and set the time to Hi Pressure and for 2 hrs. Allow at least 20 min NPR.
Pick the Meat off the Bones and then discard them along with any sacrificial Veggies that you are not keeping from when you made the Broth. (you can keep them though, if you want them in the soup they may just disappear).
Check the Meat for toughness, if it is a little tough, then you will want to toss it back in the Pot along with the fresh Veggies to cook rather than hold it out to add at the end. If it’s tender, then there is no need to run it through the Pressure cooker the second time, So at this point, decide weather or not to add the Meat to your final cook along WITH New Veggies, or if you will hold it out until after the Soup is done. You will use this Broth plus 2 more c Chicken Broth (8 c total) in the Soup, because your flavor is coming from this Bone Broth.
Pour Broth into a refrigerator container and use it next day to make the Soup. Remove the Fat after it sets in the Refrigerator overnight.
NOTE: (If you using Raw Lamb, then quickly Sauté it in a couple of TBSP in EVOO. Then add the seared Meat to the IP with the rest of the Ingredients to the Pot. Veggies will be soft like Canned.
FOR THE SOUP:
1 lb seasoned and pre cooked Lamb Meat from above, cut into 1/2” squares.
Set aside to add in after the Soup is cooked unless it is tough, if it’s tough then just add it back into the IP with the new Veggies to cook. OR (1 lb raw, seasoned Meat cut up into 3/4” squares). See NOTE below
2 cups diced Onion…..(about 1 large Sweet Onion)
3 carrots chopped into 1/2” pieces (1 1/-2 cups).
2 ribs celery Chopped into 1/2” pieces
1 c peas (frozen works) optional.
1 large clove Garlic minced.
1/2 tsp Italian seasoning.
1/4 Tsp of Rosemary.
1/2 tsp Salt or more, adjust after tasting soup.
1/2 tsp Pepper, adjust to more after soup is done.
1/2-3/4 c Barley (You can pre cook the Barley if you want, in its own water or broth or just add 2 c more Broth, as suggested below….as stated 8c total). Remember, it will keep swelling even after the soup is done, so cook it first if you want.
8 c Regular Chicken Broth (2 c will be soaked into the Barley If you didn’t pre cook it). You are using 6 cups of this for the Lamb Bone Broth. (From the First day Above)
1 bay leaf.
2 Tbsp Costco’s Better than Bullion Chicken (save for the end if needed)
Optional:
1 chopped Potato
SECOND DAY:
Make sure to remove the Fat from the Broth before adding it to the IP.
Add all ingredients into the IP except for the cooked Lamb (unless it is a bit tough), the Peas, and Better than Bullion.
Press Soup, Pressure cook or Manual and adjust time to 10 min. Keep in mind that this much Soup will also be cooking on the way up to pressure.
When the Pot beeps, Wait 2-3 min and then do a CR (Controlled Release.. tap tap tap until you know that it won’t spit)
Add the Peas and the chopped Meat (unless the meat is in the pot already). Taste the Soup and add more Salt and Pepper if needed or at this time add the Costco’s Better than Bullion Chicken, for even more flavor. Let the Peas and Meat heat up in the hot broth for a few min before serving.
The longer the Soup sets, the more liquid the Barley will absorb.
Serve with a piece of Buttered Bread, a Biscuit or piece of Cornbread.
If you are using precooked Lamb then add your chopped Lamb to the soup and heat it up for 5 minutes. Enjoy.
