Red Beet Soup

• 1 lb. (more or less) lamb shanks or neck bones
• 3 to 4 medium onions, diced
• 1 Tbsp. oil (vegetable or olive)
• 5 to 7 black peppercorns
• 5 to 7 whole allspice
• 1/4 to 1/2 tsp. dried thyme leaves
• 1/4 to 1/2 tsp. salt
• 1 large bay leaf or 2 small
• 4 to 6 qt. water
• 5 to 6 medium red beets with leaves
• 1 medium lemon
• 1 to 2 Tbsp. butter

1. Brown shank or neck pieces in a large pot with the oil.
2. Turn over and add onions.
3. Lower heat and cook until onions soften (10 minutes).
4. Add salt and spices.
5. Cover with water.
6. Bring to a boil.
7. Lower heat and simmer uncovered until meat is tender (about 1 1/2 hours).
8. Wash beets.
9. Peel and cut roots and add to soup. Clean leaves and stems discarding tough or damaged leaves.
10. Cut stems in 1-inch pieces.
11. When beets are almost tender, add stems. Continue cooking until beets and stems are tender.
12. The meat should almost fall off bones.

neck bones, onions, oil, black peppercorns, allspice, thyme, salt, bay leaf, water, red beets, lemon, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=591015 (may not work)