Goat Scotch Broth
- A heartwarming soup that your whole family will love -
Prep time
30 MinCook time
3 HourTotal time
3 H & 30 MGoat Scotch Broth
Scotch broth is a filling soup, originating in Scotland. The main ingredients are usually barley, cuts of lamb, mutton or beef, root vegetables, and dried herbs. We make ours with tender goat meat and goat bone broth.
Ingredients
Instructions
- Season your goat shanks with salt and pepper. Heat oil in a Dutch oven or Instant Pot over medium/high heat. Once heated, added your shanks and cook, turning occasionally, until well browned on all sides.
- Remove shanks and set aside.
- Add onions and garlic. Cook, stirring constantly until softened.
- Add in root vegetables and herbs, stir to combine with onions and garlic. Cook until almost softened, about 10 minutes.
- Add shank meat back to the pot and stir in bay leaves. Pour broth over this mixture and stir to combine.
- Bring to a boil, then reduce to a simmer. Cover and cook until the meat is falling off the bones and shanks are tender. About 2 hours.
- Remove shanks from the stock and once cool, remove the meat from the bones.
- Add pearl barley to the stock and cook until tender, about 25 minutes.
- Return the shredded meat to the pot, stir and serve.
Instant Pot
- Season your goat shanks with salt and pepper. Heat oil in the Instant Pot over medium/high heat. Once heated, added your shanks and cook, turning occasionally, until well browned on all sides. Remove shanks and set aside.
- Add onions and garlic. Cook, stirring constantly until softened.
- Add in root vegetables and herbs, stir to combine with onions and garlic. Cook until almost softened, about 10 minutes.
- Add shanks back to the pot and stir in bay leaves. Pour broth over this mixture and stir to combine.
- Cover and cook until the meat is falling off the bones and shanks are tender. About 2 hours.
- Remove shanks from the stock and once cool, remove the meat from the bones.
- Add pearl barley to the stock and cook until tender, about 25 minutes.
- Return the shredded meat to the pot, stir and serve.
Notes
This recipe is easily adaptable to your dietary needs. Some substitutions/additions I like to make:
- We omit the barley because of a gluten allergy.
- When trying to feed teenagers I need food to stretch, add in more protein and vegetables to fill up empty stomachs for a longer period of time.
- Any root vegetable will do, cabbage is good with this soup too. Experiment and have fun with it.
To cook your goat shanks in the IP and make a goat broth. Season as suggested above, add 2 - 4 cups of water and pressure cook on high for 2 hours. I added some goat bones I had been saving to add more nutrition to the broth. Once done, allow it to release pressure naturally. The meat should be falling off the bones and be juicy and tender. Strain the bones and meat out of the broth. Preserve the broth for your Goat Scotch Broth and follow the recipe for the IP above, starting at step 2.