Lamb Shanks W/barley, Rosemary, Vegetables and Chick Peas

Ready in 1h

Try this Lamb Shanks W/barley, Rosemary, Vegetables and Chick Peas recipe, or contribute your own.


1/2 ts Dried Rosemary
10 1/2 oz Pkg frozen peas, thawed
2 To 3 garlic clove(s)
2 sm Yams or sweet potatoes
2 Stalks celery, quartered
6 Lamb shanks, trimmed
1 md Potato, peeled
4 sm To 5 carrots, quartered
2/3 c Cooked or canned
2 tb Parsley, minced
1 tb Fresh rosemary or
Juice of 1/2 lemon
1/2 lb Green peas, shelled or
1 md Onion(s), coarsely chopped
1 ts Lemon peel, minced
1/2 c Whole pearled or
1 1/2 c Water
2 sm Turnips
1/4 lb Green beans, trimmed
salt and pepper; to taste

Original recipe makes 6 Servings



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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