Cottage Brothlamb, soups ----STOCK---- 2 lamb shanks (about 3 lbs) 7 cup ; water 1 onion studded with 4 cloves 2 bay leaves 2 teaspoon salt 4 peppercorns 2 carrots; peeled and chopped 1 stalk celery; chopped ----SOUP---- 3 tablespoon butter or margarine 2 leeks; cleaned, sliced 1 medium onion; chopped 2 turnips; peeled and diced 3 medium carrots; peeled and sliced 2 stalks celery; chopped 1/4 cup parsley; chopped 1 teaspoon dried thyme; crumbled 1/4 cup barley; soak overnight in water t 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. Yield: 8 servings. Source: The Encyclopedia of Creative Cooking, Compiled by Jane Solmson. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com |
