• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Lamb Shanks W/barley, Rosemary, Vegetables and Chick Peas

  • Recipe Submitted by on

Category: Lamb/Sheep, Meat

 Ingredients List

  • 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 tb Fresh rosemary or
  • 1/2 ts Dried rosemary
  • 1/2 c Whole pearled or
  • -whole hulled barley
  • -washed well
  • 1 md Onion(s), coarsely chopped
  • 2 Stalks celery, quartered
  • 1 1/2 c Water
  • 1 md 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 c Cooked or canned
  • -chick-peas
  • -rinsed and drained
  • 1/2 lb Green peas, shelled or
  • 10 1/2 oz Pkg frozen peas, thawed
  • Juice of 1/2 lemon
  • 1 ts Lemon peel, minced
  • 2 tb 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.

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