| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Lamb, Meats |
6 |
Servings |
INGREDIENTS
| 6 |
|
Lamb shanks, trimmed |
|
|
3/4 lb ea |
|
|
sawed into 3 pieces each |
|
|
Salt and pepper to taste |
| 2 |
|
To 3 garlic clove, s |
|
|
minced 2 tsp |
| 1 |
T |
Fresh rosemary or |
| 1/2 |
t |
Dried rosemary |
| 1/2 |
c |
Whole pearled or |
|
|
whole hulled barley |
|
|
washed well |
| 1 |
|
Onion, s coarsely chopped |
| 2 |
|
Stalks celery, quartered |
| 1 1/2 |
c |
Water |
| 1 |
|
Potato, peeled |
|
|
cut in 1 1/2" chunks |
| 2 |
|
Turnips |
|
|
peeled and quartered |
| 4 |
|
To 5 carrots, quartered |
| 2 |
|
Yams or sweet potatoes |
|
|
peeled |
|
|
cut in 1 1/2" chunks |
| 1/4 |
lb |
Green beans, trimmed |
|
|
cut in half diagonally |
| 2/3 |
c |
Cooked or canned |
|
|
chick-peas |
|
|
rinsed and drained |
| 1/2 |
lb |
Green peas, shelled or |
| 10 1/2 |
oz |
Pkg frozen peas, thawed |
|
|
Juice of 1/2 lemon |
| 1 |
t |
Lemon peel, minced |
| 2 |
T |
Parsley, minced |
INSTRUCTIONS
Put the pieces of lamb in a large, heavy 7-qt. Dutch oven. Sprinkle
with salt and pepper and add the garlic, rosemary, barley, onions,
celery and water. Bring to a boil over medium-high heat, lower heat
and simmer, covered for 1 hour. Add the potatoes, turnips, carrots,
and yams, and cook for 20 minutes more. Add the green beans and
chick-peas and cook for 10 minutes. Add the peas and cook for 5
minutes more. Remove from heat and stir in lemon juice and lemon peel.
Taste for seasoning, and transfer to a warmed serving dish. Sprinkle
with parsley and serve.
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