Celtic Lamb and Barley Soup

Yield: Serves 8

Ingredients

• Heaped ½ cup barley or brown whole-grain barley
• 3 lamb shanks
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, chopped
• 2 leeks, shredded and washed
• 2 bay leaves
• 2 parsnips, sliced
• 2 turnips, chopped
• Heart of a small cabbage, shredded
• 2 potatoes with skins, chopped
• Ground black pepper
• 2 tablespoons chopped parsley

Directions

1 Cover the barley with cold water, bring to a boil, and strain. Trim the lamb of excess fat and place in a pot with 3 quarts water, the barley, carrots, celery, onions, leeks, and bay leaves. Bring to a boil, skim, reduce the heat, and simmer for 2 hours.

2 Let cool overnight, and remove any fat that forms. Remove the meat and shred into small pieces. Return the meat to the broth and add the remaining vegetables.

3 Cook for another 15 minutes until the vegetables are tender, topping up with more broth as necessary. Season with pepper and serve sprinkled with chopped parsley.

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2. Fragrant Lamb Curry with Barley
3. Savory Lamb Shanks with Eggplant and Barley
4. Easter lamb
5. Split Pea and Ham Soup