Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDI M. PHELPS

---------------------------STOCK--------------------------------
2 Lamb shanks (about 3 lbs)
7 c ;water
1 Onion studded with 4 cloves
2 Bay leaves
2 ts Salt
4 Peppercorns
2 Carrots; peeled and chopped
1 Stalk celery; chopped

----------------------------SOUP---------------------------------
3 tb Butter or margarine
2 Leeks; cleaned, sliced
1 md Onion; chopped
2 Turnips; peeled and diced
3 md Carrots; peeled and sliced
2 Stalks celery; chopped
1/4 c Parsley; chopped
1 ts Dried thyme; crumbled
1/4 c Barley; soak overnight in
-water to cover, drained

The day before serving, place lamb in shallow roasting pan; roast at
400 degrees F. until well-browned (20 to 30 minutes). Place lamb and
remaining stock ingredients in Dutch oven or heavy kettle; bring to
boil. Cover; reduce heat to low. Simmer 2-1/2 to 3 hours, until meat
is very tender; remove meat from broth. Strain stock; discard
vegetables. Refrigerate stock overnight. Remove lamb from shanks;
dice. Reserve for soup.

The following day, melt butter or margarine in large Dutch oven. Add
vegetables, except parsley; cook over moderate heat, stirring
occasionally, until tender. Remove fat from soup stock and add stock
to vegetables. Add parsley, thyme, barley, and reserved lamb; mix
well. Bring to boil; cover. Reduce heat to low; cook 1 to 1-1/4
hours, until barely tender. Yield: 8 servings. Source: The
Encyclopedia of Creative Cooking, Compiled by Jane Solmson.

Shared and MM by Judi M. Phelps. jphelps#slip.net or jphelps#best.com

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