Escarole

Scotch Broth Pressure Cooker

Scotch Broth Pressure Cooker

Ingredients

SERVES 6 – Cooker: 6- to 8-quart – Time: 30 minutes for stock, 8 minutes for soup at HIGH pressure

• 1 tablespoon olive oil
• 1½ to 2 pounds cracked lamb shanks, trimmed of fat
• 8 cups cold water
• 1 teaspoon salt, plus more to taste
• 1 large yellow or white onion, chopped
• 2 large carrots, chopped
• 3 ribs celery, with leaves, chopped
• 1 medium turnip, peeled and diced
• ½ cup pearl barley
• ¼ cup chopped fresh flatleaf parsley
• pinch dried thyme
• few grinds black pepper.

Method

1. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Add the lamb shanks and brown on all sides, about 3 minutes
3. Add the water and salt
4. Bring to a boil and skim the foam off the surface
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 20 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 15 minutes
11. Be careful of the steam as you remove the lid
12. Let the stock cool to lukewarm
13. Remove the shanks
14. Cut the meat off the bones; set aside
15. Discard the bones
16. Set a large colander lined with cheesecloth or fine mesh strainer over a large bowl and pour the broth through to strain
17. If you make this the day before, store in the refrigerator, then lift the fat layer off the stock and discard
18. Quickly wash and dry the pressure cooker
19. Place the onion, carrots, celery, turnip, barley, parsley, and thyme in the cooker
20. Add the lamb stock
21. Close and lock the lid
22. Set the burner heat to HIGH
23. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
24. Set a timer to cook for 8 minutes
25. Remove the pot from the heat
26. Open the cooker with the Quick Release method
27. Add the reserved meat and simmer, uncovered, over medium heat for 5 minutes to heat the meat
28. Taste for salt and pepper
29. Ladle into deep serving bowls