Dry:
4 Lamb shanks (about 5 lbs.)
2 Celery stalks, large, chopped coarse
12 Onions, small, peeled and chopped coarse
12 Turnips, medium, scraped and chopped coarse
6 lbs. Carrots, scraped and cut into pieces
1/2 cup Sugar
2 cups Pearl barley
Parsley
Salt and pepper
Bouquet Garni: bay leaves, parsley, garlic, rosemary, thyme, and whole
cloves wrapped in cheese cloth.
Wet:
Beef broth (enough to cover)
Preparation:
• Bring lamb, beef broth, sugar, and bouquet of garni to a boil. Reduce
heat and simmer 1 hour.
• Add carrots, celery, onions, turnips and simmer 1 1/2 hours.
• Remove cooked lamb shanks and garni, allow to cool.
• Add barley and simmer another 30-35 minutes.
• While barley cooks, remove meat from bones, carefully discarding fat
and gristle. Cut lamb into bite-size pieces and
return to soup once barley is cooked.
• Allow soup to cool, refrigerate overnight and remove solidified fat
from surface before reheating to serve. Salt, pepper
and parsley to taste.
