Scotch broth

Broth:

• 1 lamb shank
• 9 c. water
• 1 tsp garlic salt
• 1 tsp all-purpose seasoning
• dash of dried celery flakes (or chopped leaves from ~1 celery stalk)
• 1/2 tsp dried thyme leaves
• 12 peppercorns
• 1 bay leaf

Soup:

• 1/4 c. salted margarine or butter
• 1 small onion, diced
• 1 large carrot, diced
• small handful of dried celery flakes (or 1/2 c. diced fresh celery)
• dash of garlic powder
• 1/2 c. barley
• 3 TBS flour

For broth, combine all ingredients and simmer slowly, covered, for 3-4 hours.  Strain.  Reserve meat from lamb shank (pulling it apart into bite sized pieces).  Ideally, refrigerate broth overnight and then skim off the fat.

For soup, melt margarine in a large pot.  Add onion, carrot, celery, and garlic powder.  Saute 5 minutes.  Do not allow to brown.  Add barley and flour.  Cook 2 minutes longer.  Add stock; stir well.  Simmer slowly, covered, for 1.5 hours until barley is fully cooked.  Add reserved meat to soup and heat through.  Season to taste as needed.