Donna Wandrey's Scotch Broth

from the Dark Shadows Celebrity Cookbook

Since wintry weather has swept into New England right on schedule, I've been in the mood for soup for dinner these past evenings.  Today was particularly cold and dreary so I thought Donna Wandrey's recipe for Scotch Broth from the Dark Shadows Celebrity Cookbook would be just the thing.  This is a classic recipe for meaty lamb shank bones that are slowly simmered until the meat is extremely tender.  Aromatic vegetables -- onion, leek, garlic, carrot, celery, and turnip -- are added with barley to the broth for the final cooking.  The stew is simply seasoned with salt, pepper, and rosemary.  Not much work, but long and slow cooking on low heat, this wonderful dish is well worth making if you haven't tried it.  The lamb is as tender as butter, the broth is savory, and the barley adds a nice substance.  All in all it's a very nourishing and satisfying dish, and just perfect for a winter evening meal in Collinsport with a bottle of your favorite good red wine.