Scotch Broth is one of my favorite soups. I can remember the first time I had it back in the middle 70's in New York at Lord and Taylor's. They had these cute little soups bars on different levels in the store.
It was the soup of the day and the chef was so kind and recommended I try it. I loved it so much he wrote down the ingredients for me. Portions I had to figure out when I got home. I don't actually measure the vegetables, just what looks right.
I make and freeze this in 1 cup portions.
1 pound lamb shanks
In a 4-quart Dutch oven combine lamb shanks, barley, salt, parsley, cloves, bay leaf, and 5 cups water. Bring to a boil; reduce heat. Simmer, covered, till tender, about 1 hour. Remove shanks from soup. Remove meat from bones; discard bones. Cut meat into pieces; return to soup. Add vegetables; cook until tender, about 30 minutes. Remove bay leaf and cloves.