-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 -----