-JUDI M. PHELPS ---------------------------STOCK--------------------------- 2 Lamb shanks (about 3 lbs) 7 c ;water 1 Onion studded with 4 cloves 2 Bay leaves 2 ts Salt 4 Peppercorns 2 Carrots; peeled and chopped 1 Stalk celery; chopped ---------------------------SOUP--------------------------- 3 tb Butter or margarine 2 Leeks; cleaned, sliced 1 md Onion; chopped 2 Turnips; peeled and diced 3 md Carrots; peeled and sliced 2 Stalks celery; chopped 1/4 c Parsley; chopped 1 ts Dried thyme; crumbled 1/4 c Barley; soak overnight in -water to cover, drained The day before serving, place lamb in shallow roasting pan; roast at 400 degrees F. until well-browned (20 to 30 minutes). Place lamb and remaining stock ingredients in Dutch oven or heavy kettle; bring to boil. Cover; reduce heat to low. Simmer 2-1/2 to 3 hours, until meat is very tender; remove meat from broth. Strain stock; discard vegetables. Refrigerate stock overnight. Remove lamb from shanks; dice. Reserve for soup. The following day, melt butter or margarine in large Dutch oven. Add vegetables, except parsley; cook over moderate heat, stirring occasionally, until tender. Remove fat from soup stock and add stock to vegetables. Add parsley, thyme, barley, and reserved lamb; mix well. Bring to boil; cover. Reduce heat to low; cook 1 to 1-1/4 hours, until barely tender. Creative Cooking, Compiled by Jane Solmson. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com -----
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