| 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 |
tb |
Fresh rosemary or |
| 1/2 |
ts |
Dried rosemary |
| 1/2 |
c |
Whole pearled or whole hulled barley washed well |
| 1 |
md |
Onion(s), coarsely chopped |
| 2 |
|
Stalks celery, quartered |
| 1 1/2 |
c |
Water |
| 1 |
md |
Potato, peeled cut in 1 1/2" chunks |
| 2 |
sm |
Turnips peeled and quartered |
| 4 |
sm |
To 5 carrots, quartered |
| 2 |
sm |
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 |
ts |
Lemon peel, minced |
| 2 |
tb |
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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