Lamb Shanks W/barley, Rosemary, Vegetables And Chick Peas Recipe

Lamb Shanks W/barley, Rosemary, Vegetables And Chick Peas Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
6: Lamb shanks, trimmed
2 small: Turnips,
-, 3/4 lb ea
-peeled and quartered,
-sawed into 3 pieces each,
4 small: To 5 carrots, quartered
Salt and pepper to taste,
2 small: Yams or sweet potatoes,
2: To 3 garlic clove, s
-peeled,
-minced, 2 tsp
-cut in 1 1/2" chunks,
1 tbsp: Fresh rosemary or,
1/4 lbs: Green beans, trimmed
1/2 tsp: Dried rosemary,
-cut in half diagonally,
1/2 cup: Whole pearled or,
2/3 cup: Cooked or canned,
-whole hulled barley,
-chick-peas,
-washed well,
-rinsed and drained,
1 medium: Onion, (s), coarsely chopped
1/2 lbs: Green peas, shelled or
2 Stalks: celery, quartered
10 1/2 ounce: Pkg frozen peas, thawed
1 1/2 cup: Water,
Juice of 1/2 lemon,
1 medium: Potato, peeled
1 tsp: Lemon peel, minced
-cut in 1 1/2" chunks,
2 tbsp: 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.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 36
Submitted By DIANE LAZARUS On 10-17-95


Source from luhu.jp