Winter in Scotland would be much more dank and dreary if it were not for a steaming pot of Scotch Broth simmering away on the stove.
When I worked in the trades, my favorite lunchbox food was a thermos bottle filled with Campbell’s Scotch Broth soup. Sadly, that wonderful, filling soup was discontinued years ago, leaving my taste buds yearning for that satisfying combination of slow-simmered root vegetables flavored with little bits of lamb.
Root vegetables include onion, carrot, parsnip, turnip and potato. Celery is added but is not a root vegetable.
Cut lamb into small bite-sized pieces.
Scotch Broth is supposed to be thick, rich and hearty. Place all into a crockpot set on low for 6-8 hours or on high for 3-4 hours. The long braising times will tenderize even tough cuts of meat.