| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swedish |
|
8 |
Servings |
INGREDIENTS
| 2 |
|
Lamb shanks |
| 2 |
|
Beef bouillon cubes |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Salt |
| 1 |
tb |
Whole allspice |
| 1 |
c |
Leeks — chopped |
| 1/2 |
c |
Parsnips — peeled and |
|
|
Diced |
| 1/2 |
c |
Celery — thinly sliced |
| 2 |
md |
Potatoes — peeled and |
|
|
Diced |
| 1/4 |
c |
Parsley — minced |
| 2 |
qt |
Water |
| 2 |
qt |
Shredded cabbage |
INSTRUCTIONS
Place lamb shanks in slow-cooking pot with bouillon cubes, pepper, and
salt. Tie allspice in cheesecloth. Add allspice, leeks, parsnips,
carrots, celery, potatoes, parsley, and water to pot. Cover and cook on
low for 7 to 9 hours or until meat is tender. Remove all spice and meat
from bot. Cut meat off bones; dice and return to pot. Skim off fat from
top of soup. Turn control to high. Add cabbage. Cover and cook on high
for 25 to 30 minutes or until cabbage is done.
Recipe By :
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Forbidden fruits create many jams”