Instructions: Lamb: Season lamb shanks with seasoned salt and pepper on all sides. Heat oil or use spray in large, heavy skillet. Place lamb in skillet and brown on all sides over moderate heat. Remove shanks to a 7" x 11" baking pan.

Pour fat from skillet. Combine bouillon, rosemary, thyme, garlic and white wine; deglaze skillet, stirring til mixture comes tgo a boil. Boil for 2 minutes and pour over lamb shanks. Cover pan tightly with foil. Bake in 350 oven for 2 hours. Meanwhile, in the same skilletg, heat 1 tablespoon olive oil and saute carrots, onions, parsnips & mushrooms. Season lightly with salt & pepper. cook for 5 or 6 minutes, stirring occasionally. Add to lamb shanks and continue cooking, covered, for 30 minutes. Remove foil and bake another 10 minutes. Serve with

CREAMY BARLEY: In 2 quart saucepan, combine barley and stock. Bring to a boil; then turn heat down & simmer, covered, for 40 to 45 minutes. Stir occasionally. Add margarine, seasonings to taste and parsley.

NOTE:
This recipe comes from a lovely new cookbook I bought at a Purim carnival. Called MAMA COOKS CARLIFORNIA STYLE (New Twists on Jewish Classics) it can be bought from the Jewish Home for the Aging, 7150 Tampa getting a kickback...but what a nice organization to support.

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