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

Category: Main Dish

Cuisine: American

Ready in 30 minutes

Ingredients

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


Directions

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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