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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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âAdd a side of bread to this luscious concoction of lamb, vegetables and barley, and you'll have all a hungry body needs,â notes Kelsey Hamilton, Highland Park, New Jersey. âI skim the fat to fit our lighter way of eating. Ingredients:
1 lamb shank (about 1 pound) |
2 teaspoons canola oil |
4 cups water |
2 cans (14-1/2 ounces each) reduced-sodium beef broth |
2 whole cloves |
1 medium onion, halved |
1 medium carrot, halved |
1 celery rib, halved |
1 bay leaf |
1/4 cup minced fresh parsley |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon dried thyme |
1/4 teaspoon whole peppercorns |
soup: |
1/3 cup medium pearl barley |
1-1/2 cups julienned peeled turnips (1-inch pieces) |
1 cup coarsely chopped carrots |
1 medium leek (white portion only), thinly sliced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a Dutch oven, brown lamb shank in oil on all sides; drain. Stir in water and broth. Insert cloves into onion. Add the onion, carrot, celery and seasonings to the pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is very tender.
2. Remove shank from broth; cool slightly. Remove meat from bone; cut into small pieces. Discard bone. Strain broth, discarding vegetables and seasonings.
3. Skim fat from broth. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 minutes.
4. Add the turnips, carrots, leek, salt and pepper. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add lamb; heat through. Yield: 4 servings.
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