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From Dorothy McNett's recipes at www.dorothymcnett.com. Sounds like this is a soup that Robert Lewis Stevenson would have enjoyed while living in his country of birth. Or, maybe this is why he left?
1 1/2 - 2 pounds lamb shanks
In heavy bottomed stock pot or Dutch oven, combine lamb shanks, barley, salt, parsley, cloves, bay leaves and water. Bring to a boil, reduce to simmer. Cover and simmer about 1 hour, or until the lamb is tender. Remove shanks from the soup. Cut off as much of the meat as you can and add the meat to the soup and discard the bones. Chop the onions, carrots, celery and turnip. Add to the soup, bring to a boil. Reduce to a medium simmer and cook 15-20 minutes. Remove the bay leaves and the cloves and serve!
Recipe created 2013-10-31.