Scotch Broth Stew With Barley Risotto

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
1549
FAT
323%
CHOL
163%
SOD
91%

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Ingredients for 4 servings

4 shanks of lamb, hogget or mutton

2 bottles Fraoch heather ale

1 good bunch curly kale roughly chopped

1 large turnip in 1 inch chunks

1 onion roughly chopped

2 large carrots sliced

Bouquet garni of 3 bay leaves, 2 sprigs rosemary and about 10 black peppercorns

Oil for browning

Salt

250 g pearl barley

Glass red wine

1 litre stock (mushroom or beef)

Oil

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