Celtic Lamb and Barley Soup
- Heaped 1/2 cup barley or brown whole-grain barley
- 3 lamb shanks
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 2 leeks, shredded and washed
- 2 bay leaves
- 2 parsnips, sliced
- 2 turnips, chopped
- Heart of a small cabbage, shredded
- 2 potatoes with skins, chopped
- Ground black pepper
- 2 tablespoons chopped parsley
- Cover the barley with cold water, bring to a boil, and strain.
- Trim the lamb of excess fat and place in a pot with 3 quarts water, the barley, carrots, celery, onions, leeks, and bay leaves.
- Bring to a boil, skim, reduce the heat, and simmer for 2 hours.
- Let cool overnight, and remove any fat that forms.
- Remove the meat and shred into small pieces.
- Return the meat to the broth and add the remaining vegetables.
- Cook for another 15 minutes until the vegetables are tender, topping up with more broth as necessary.
- Season with pepper and serve sprinkled with chopped parsley.
barley, lamb shanks, carrots, celery stalks, onion, leeks, bay leaves, parsnips, heart of a small cabbage, potatoes, ground black pepper, parsley
Taken from www.cookstr.com/recipes/celtic-lamb-and-barley-soup (may not work)