Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Lamb shanks, trimmed 2 sm Turnips
-(3/4 lb ea) -peeled and quartered
-sawed into 3 pieces each 4 sm To 5 carrots, quartered
Salt and pepper to taste 2 sm Yams or sweet potatoes
2 To 3 garlic clove(s) -peeled
-minced (2 tsp) -cut in 1 1/2" chunks
1 tb Fresh rosemary or 1/4 lb Green beans, trimmed
1/2 ts Dried rosemary -cut in half diagonally
1/2 c Whole pearled or 2/3 c Cooked or canned
-whole hulled barley -chick-peas
-washed well -rinsed and drained
1 md Onion(s), coarsely chopped 1/2 lb Green peas, shelled or
2 Stalks celery, quartered 10 1/2 oz Pkg frozen peas, thawed
1 1/2 c Water Juice of 1/2 lemon
1 md Potato, peeled 1 ts Lemon peel, minced
-cut in 1 1/2" chunks 2 tb Parsley, minced

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.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 36
Submitted By DIANE LAZARUS On 10-17-95

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