Lamb shanks w/barley, rosemary, vegetables and chick peas

6 servings

Ingredients

Quantity Ingredient
6 Lamb shanks, trimmed (3/4 lb ea) sawed into 3 pieces each
Salt and pepper to taste
2 To 3 garlic clove(s) minced (2 tsp)
1 tablespoon Fresh rosemary or
½ teaspoon Dried rosemary
½ cup Whole pearled or whole hulled barley washed well
1 medium Onion(s), coarsely chopped
2 Stalks celery, quartered
1½ cup Water
1 medium Potato, peeled cut in 1 1/2\" chunks
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 36
2 smalls Turnips peeled and quartered
4 smalls To 5 carrots, quartered
2 smalls Yams or sweet potatoes peeled cut in 1 1/2\" chunks
¼ pounds Green beans, trimmed cut in half diagonally
⅔ cup Cooked or canned chick-peas rinsed and drained
½ pounds Green peas, shelled or
10½ ounce Pkg frozen peas, thawed
Juice of 1/2 lemon
1 teaspoon Lemon peel, minced
2 tablespoons Parsley, minced

Directions

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.

Submitted By DIANE LAZARUS On 10-17-95

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