Source:

Carol

Serves/Makes:4-5

Ingredients

• 1 lb (.5 kg). lamb shanks
• 1/4 cup (60 ml) pearl barley
• 1-1/2 tsp (7 ml). salt
• 3 springs parsley, snipped
• 2 whole cloves (I don't like cloves so use garlic cloves)
• 1 bay leaf
• 1/2 cup (125 ml) chopped onion
• 1/2 cup (125 ml) diced carrot
• 1/4 cup (60 ml) chopped celery
• 1/4 cup (60 ml) chopped turnip

Preparation

• In a 4-quart Dutch oven, combine lamb shanks, barley, salt, parsley, cloves, bay leaf, and 5 cups (1175 ml) water.
• Bring to a boil; reduce heat.
• Simmer, covered, till meat is tender, about 1 hour.
• Remove shanks from soup.
• Remove meat from bones; discard bones.
• Cut meeat into pieces; return to soup.
• Add vegetables; cook till tender, about 30 minutes.
• Remove bay leaf and cloves.
• Serves 4-6.

Comments

The recipe is traditional, but since I don't like cloves, I use garlic instead. Also, the lamb shanks can be browned before combining with the barley, water, etc. The recipe comes from the Better Homes and Gardens Heritage Cook Book.