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