Recipe for Lamb Shanks with Barley, Rosemary, Vegetables and Chick Peas

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Yield:

6 Servings

Ingredients:

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

Instructions:

Instructions: 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.

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