INGREDIENTS

INSTRUCTIONS

Broth: In a large saucepan, bring the canned stocks, water, bouquet
garni and potato to a boil, reduce the heat and simmer for 30  minutes.
Strain and return to the saucepan (throw out the potato ,  which was
there to absorb excess salt).  Stew base: Heat the oil in large
saucepan over medium heat and cook  the onions, without browning, until
slightly limp, about 5 minutes.  Add the broth and lamb necks, bring to
the boil, reduce the heat and  simmer for 2 1/2 hours, or until the
meat falls off the bone.  While the lamb necks are cooking, in a
separate small saucepan, mix  the barley with the boiling water, stir
once, cover, and return to  the boil. Reduce the heat and simmer for 30
minutes. Drain and retain.  When the lamb is cooked, remove it from the
broth, strip off the meat  and set aside. Strain the broth into a fat
separator cup.  Stew: Return the defatted broth to the large saucepan
and add the  carrots, potatoes, boiling onions and pepper, bring to a
boil, reduce  the heat so that it just bubbles. Add the rosemary and
lamb and  simmer for 10 minutes. Stir in the cooked barley and simmer
for 10  minutes. Add the mushrooms and cook for 5 minutes.  To serve:
Line four large soup bowls with several of the spinach  leaves. Ladle
the hot stew on and serve with the uncooked spinach  leaves sticking up
around the sides of the bowl like a garland.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 321
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: <1mg
Sodium: 1666mg
Potassium: 1869.8mg
Carbohydrates: 53.7g
Fiber: 13.2g
Sugar: 11.8g
Protein: 16.7g