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Lamb Shanks with barley, Rosemary, Vegetables and Chick Peas
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
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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